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Chicken with Artichoke Pan Sauce

Photo: Justin Walker
Hands-on time 35 mins
Total time 47 mins
Yield

Serves 4 (serving size: 1 chicken breast half and about 1/2 cup artichoke mixture)

Serve with whole-wheat orzo or fettuccine to sop up the rich sauce. Robust Italian flavors—piney rosemary, peppery pancetta, zingy lemon—make homey chicken breasts sing in this classic Italian chicken dish. If you want to save time at dinner, marinate the chicken breasts before you leave for work. When you get home, they'll be ready to cook. Frozen artichoke hearts are much easier and more time friendly than breaking down whole artichokes, but if you have the fresh variety and want to use them in this dish, feel free. They'll be a bit more firm than the frozen artichokes.

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

Nutrition Information

  • Calories 332
  • Fat 10.8 g
  • Satfat 2.6 g
  • Monofat 5 g
  • Polyfat 1.7 g
  • Protein 40 g
  • Carbohydrate 11 g
  • Fiber 3 g
  • Cholesterol 114 mg
  • Iron 2 mg
  • Sodium 485 mg
  • Calcium 45 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.