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.

How to Make It

Step 1

Combine stock and flour in a small bowl, stirring with a whisk; set aside.

Step 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.

Step 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.

Step 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.

Chef'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.

Ratings & Reviews

kefitzpatrick's Review

LauraD318
January 18, 2015
This is delicious, I did not have shallots or fresh rosemary so I used thinly sliced red onion and a little extra garlic. I used about 1/2 T of dried rosemary, It was great. Look forward to doing this one again with fresh rosemary. Company worthy for sure. I served with steamed green beans and brown basmati rice.

kefitzpatrick
May 10, 2017
I thoroughly agree!  I couldn't wait to try it as I love all the ingredients but it turned out very bland.  Also it took too much time and used up too many dishes.  Very disappointed.

OcnPrk5
May 10, 2017
 I thoroughly agree!  I couldn't wait to try it as I love all the ingredients but it turned out very bland.  Also it took too much time and used up too many dishes.  Very disappointed.

Grear flavor, but be prepared to spend nearly an hour.

Gabbyct
October 07, 2018
I love the flavor of the pan sauce. It was the perfect dish to try out with my new All Clad skillet, which shines when making pan sauces. I overdid the lemon juice a bit, and next time I will not exceed what the recipe says. I used whole artichokes in a can, as I have never been able to find frozen ones. I cut them in half, and use the whole can, even though I made 3/4ths of the recipe. I love artichokes. I served with orzo for hubby, riced cauliflower risotto for me.and fresh green beans with mushrooms.

EllenDeller's Review

ChrisInPA
January 27, 2015
Delicious dish. I made prep easier by adding the shallot/garlic mixture to the chicken when it was just about done, then the rest in the order prescribed. Used canned artichoke quarters. Served with some whole wheat thin spaghetti on the side and steamed swiss chard, with a bit of crushed red pepper at the table. Serving size was fine, even for my husband who often eats two CL servings of things.

ChrisInPA's Review

travel
March 06, 2015
Really enjoyed this recipe. Added more artichokes because I like them. Cut the chicken into large chunks rather than cooking the breasts whole. Served over campanelle pasta.

LauraD318's Review

tnwalsh
February 14, 2015
The artichoke sauce in this dish is awesome. Delicious with the chicken but I could also see just making the sauce and serving it over pasta.

OcnPrk5's Review

msudawg
January 08, 2015
This is delicious!! Definitely company worthy but does take some time. Great layers of flavor!!

mandofan's Review

ClassyCook
February 22, 2015
Very good, and not too much trouble to make. My one suggestion would be to double the amount of artichokes.

msudawg's Review

KarinF
January 25, 2015
This was delicious and well worth making!! We will definitely repeat this recipe!