CHICKEN IN ARTICHOKE PAN SAUCE

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

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inherit; margin: 0px; padding: 0px;">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

1. In a small bowl whisk together chicken stock and flour. Set aside.
2. 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.
3. Remove chicken from marinade and sprinkle both sides with salt and pepper.
4. 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.
5. 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.
6. Top with chopped parsley. Serve immediately.

Recipe Notes

Recipe Adapted from Cooking Light

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