ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with Artichoke Pan Sauce

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

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.

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.