Chicken with Artichoke Pan Sauce | B&T Dinners
Receita de Becca Smedley de B&T Dinners.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Citrus press
- Wooden spoon
- Spatula
- Plate
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
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