I was just thinking how often chicken dishes are on our weekly menu and how seldom I share those recipes. Must be because I think they’re not special enough.
You know, you throw some chicken in the oven and call it a day. Easy dinner choice and if I change vegetables and side dishes, no one notices I’ve been serving the same chicken dish all week long, ha!
Italian Chicken with Artichoke Sauce
My go-to recipe is my mama’s roasted chicken. I love the tender, juicy chicken and crispy skin but my doctor told me I should avoid the skin. He says he doesn’t like my cholesterol levels. I say I can’t be preserved forever.
To compromise, I make this Italian skinless chicken dish with artichoke sauce as an alternative. Its flavor is so distinctive, I forget all about the skin. Just don’t tell my doc I use pancetta 😉Chicken breasts with artichokes, pancetta, and white wine make this Italian dish with… Click To Tweet
4 boneless, skinless Chicken Breast halves
1 cup canned or frozen Artichoke Hearts, halved
½ cup chopped Pancetta (can substitute with bacon)
½ thinly sliced Shallots
½ tablespoon chopped Garlic
1 cup Chicken Broth
2 tablespoon all-purpose Flour
½ cup dry White Wine
1 tablespoon chopped fresh Parsley
1 tablespoon chopped fresh Rosemary
1 teaspoon Lemon zest
2 tablespoons fresh Lemon Juice, divided
2 tablespoon Oil, divided
Salt and freshly ground Pepper to taste
Cut the larger chicken breast pieces in half crosswise. In a medium bowl, combine 1 tablespoon oil, lemon zest and 1 tablespoon lemon juice. Add chicken and turn to coat. Marinade for about 30 minutes.
Whisk flour and broth in a small bowl; set aside.
Remove chicken from the marinade; season the chicken evenly with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add chicken to the pan and cook about 5 minutes on each side or until juices run clear. Remove chicken from pan and keep warm.
Reduce heat to medium. Add pancetta, shallots and rosemary; cook until shallots are tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine to the pan and cook, deglazing the pan, until liquid almost evaporates, about 5 minutes or less. Stir in broth mixture and bring to simmer. Add artichoke hearts (thawed if using frozen) to the pan. Cook until sauce thickens slightly, about 2 minutes. Stir in remaining lemon juice and parsley.
Add chicken to the pan, turning to coat. Sprinkle with more parsley if desired. Serve with rice or pasta to sop up the rich sauce.
This recipe is featured at The Beautifully Creative Inspired
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