Chicken with Artichoke Pan Sauce
Ingredients
- 1 cup lower-sodium chicken stock
- 2 tbs all-purpose flour
- 2 tbs olive oil divided
- 1 1/2 tbs lemon rind grated
- 2 tbs fresh lemon juice divided
- 1 tbs garlic powder
- 4 6oz chicken breast skinless,boneless, and halved
- 1/4 tbs kosher salt
- 1/4 tbs ground black pepper
- 1/2 cup shallots thinly sliced
- 1 tbs fresh rosemary chopped
- 2 oz pancetta finely chopped
- 1 Tbsp garlic chopped
- 1/2 cup dry sherry
- 1 cup artichoke hearts frozen, thawed and halved
- 4 tsp fresh flat-leaf parsley chopped and divided
Instructions
- 1. Combine stock and flour in a small bowl, stirring with a whisk; set aside
- 2. 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
- 3. 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
- 4. 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
Nutrition
Calories: 332kcalCarbohydrates: 11gProtein: 40gFat: 10.8gSodium: 485mg
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