Chicken with Artichoke Pan Sauce | B&T Dinners | Umami

Ingredients

• 1 cup lower-sodium chicken stock (such as Swanson)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil, divided
• 1 ½ teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice, divided
• 1 teaspoon garlic powder
• 4 (6-ounce) skinless, boneless chicken breast halves
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Cooking spray
• ½ cup thinly sliced shallots
• 1 tablespoon chopped fresh rosemary
• 2 ounces pancetta, finely chopped
• 1 tablespoon chopped garlic
• ½ cup dry sherry
• 1 cup frozen artichoke hearts, thawed and halved
• 4 teaspoons chopped fresh flat-leaf parsley, divided