Chicken with Artichoke Pan Sauce

• servings: 4 serving(s)
• total time: 47 minutes

Ingredients

1 cup lower-sodium chicken stock (such as Swanson)

2 tablespoons all-purpose flour

2 tablespoons olive oil, divided

1 ½ teaspoons grated lemon rind

2 tablespoons fresh lemon juice, divided

1 teaspoon garlic powder

4 (6-ounce) skinless, boneless chicken breast halves

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Cooking spray

½ cup thinly sliced shallots

1 tablespoon chopped fresh rosemary

2 ounces pancetta, finely chopped

1 tablespoon chopped garlic

½ cup dry sherry

1 cup frozen artichoke hearts, thawed and halved

4 teaspoons chopped fresh flat-leaf parsley, divided

Directions

Combine stock and flour in a small bowl, stirring with a whisk; set aside.

Combine 1 tablespoon oil, rind, 4 teaspoons juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken; turn to coat. Let stand at room temperature 30 minutes.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.

Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots, rosemary, and pancetta; cook 3 minutes or until shallots are tender. Add garlic; cook 30 seconds. Add sherry to pan; cook 4 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in stock mixture; bring to a simmer. Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly. Stir in remaining 2 teaspoons juice and 2 teaspoons parsley. Add chicken to pan, turning to coat. Sprinkle with remaining 2 teaspoons parsley.

Notes

Enough for 6 chicken breast halves

Can sub sherry for brandy

Add pancetta before shallots