Chicken Artichoke Pan Sauce

Ingredients

  • 1 cup lower-sodium chicken stock (such as Swanson)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice, divided
  • 1 teaspoon garlic powder
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon chopped fresh rosemary
  • 2 ounces pancetta, finely chopped
  • 1 tablespoon chopped garlic
  • 1/2 cup dry sherry
  • 1 cup frozen artichoke hearts, thawed and halved
  • 4 teaspoons chopped fresh flat-leaf parsley, divided

Directions

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.

http://www.myrecipes.com/recipe/chicken-artichoke-pan-sauce

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