Chicken with Artichoke Pan Sauce

This easy recipe for pan seared chicken with a freshly made artichoke pan sauce is perfect for a weeknight spring meal. Serve with fresh vegetables and whole wheat orzo or couscous for a complete meal. 
1 cup low-sodium chicken stock
2 Tbsp flour
2 Tbsp olive oil, divided
1 1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice, divided
1 tsp garlic powder
4 (6-ounce) skinless, boneless chicken breasts
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking spray
1/2 cup thinly sliced shallots
1 Tbsp chopped fresh rosemary
2 oz pancetta, finely chopped
1 Tbsp chopped fresh garlic
1/2 cup dry sherry
1 cup frozen artichoke hearts, thawed and halved
4 tsp chopped fresh flat-leaf parsley, divided

1. Combine stock and flour in a small bowl, stir with a whisk. Set aside.
2. Combine 1 tablespoon oil, lemon rind, 4 teaspoons lemon juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken to marinade, turn to coat. Let stand at least 30 minutes.
3. Remove chicken from marinade and 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 and 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.
5. Stir in remaining 2 teaspoons juice and 2 teaspoons parsley. Add chicken to pan, turning to coat. Sprinkle with remaining 2 teaspoons parsley.
Yield: 4 servings (332 calories, 10.8 g total fat, 40 g protein, 11 g carbohydrate, 3 g fiber)

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