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Ingredients
- 1 cup chicken stock
- 2 Tbls flour
- 2 Tbls olive oil , divided
- 1 lemon , zested
- 2 lemons , juiced
- 1 tsp garlic powder
- 4 boneless , skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 shallot , finely chopped
- 2 cloves garlic , minced
- 1/2 cup dry sherry (or cooking sherry)
- 1 (14.75 oz) jar artichoke hearts, drained and chopped
- 1 Tbls chopped fresh parsley
Instructions
- In a small bowl whisk together chicken stock and flour. Set aside.
- In a bowl combine 1 Tbls olive oil lemon zest, 1 lemon juiced, and garlic powder. Add chicken, turning to coat. Let stand for 30 minutes.
- Remove chicken from marinade and sprinkle both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Spray pan with non-stick spray. Add chicken, and cook for about 5 minutes per side or until done. Remove from pan and cover to keep arm.
- Reduce the heat to medium. Swirl remaining 1 Tbls oil to coat the pan. Add shallot and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds. Pour in the sherry. Let simmer for 5 minutes, until most of the liquid evaporates. Stir in the chicken stock mixture. Add artichokes and cook for 1 minute, until the sauce starts to thicken. Stir in remaining lemon juice.
- Top with chopped parsley. Serve immediately.
Recipe Notes
Recipe Adapted from Cooking Light
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