Author Notes
Chicken breasts with artichokes, pancetta, and white wine make this Italian dish with exceptional flavors. —Jas
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Ingredients
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4
skinless, boneless chicken breast halves
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1 cup
canned or frozen artichoke hearts, halved
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1/2 cup
chopped pancetta or bacon
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1/2
thinly sliced shallots
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1/2 tablespoon
chopped garlic
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1 cup
chicken broth
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2 tablespoons
all-purpose flour
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1/2 cup
dry white wine
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1 tablespoon
chopped fresh parsley
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1 tablespoon
chopped fresh rosemary
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1 teaspoon
lemon zest
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2 tablespoons
fresh lemon juice, divided
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2 tablespoons
oil, divided
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salt and pepper to taste
Directions
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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.
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Whisk flour and broth in a small bowl; set aside.
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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.
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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.
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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.
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