Monday, January 26, 2015

Chicken with Artichoke Pan Sauce

So we keep experimenting with artichokes because their flavor is intense but enjoyable.  I really like the flavor.  So D found this recipe.

I have no idea on how easy it was, but it was really good.  The sauce was rich coupled with the artichoke-bite.  We would have again.

We had with Angel Hair Pasta.

Chicken with Artichoke Pan Sauce

Photo by ALB

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

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

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.

Nutritional Information
Calories: 332; Fat: 10.8g; Saturated fat: 2.6g; Monounsaturated fat: 5g; Polyunsaturated fat: 1.7g; Protein: 40g; Carbohydrate: 11g; Fiber: 3g; Cholesterol: 114mg; Iron: 2mg; Sodium: 485mg; Calcium: 45mg

Cooking Light, January 2015

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