Chicken Breasts with Artichoke-and-Rosemary Pan Sauce

Ingredients

  • 1.25 cup(s) chicken stock or low-sodium broth
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) unsalted butter
  • 4 boneless chicken breast halves
  • 2 large garlic cloves
  • Kosher salt and freshly ground pepper
  • 0.5 cup(s) dry white wine
  • + 2 more ingredients
    • 1 14-ounce can artichoke hearts
    • 0.25 teaspoon(s) minced fresh rosemary

In a large, deep skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper. Add the chicken to the skillet skin side down and cook over moderately high heat, turning once, until golden brown and partially cooked, about 8 minutes. Transfer the chicken to a plate. Add th...

View full recipe at Food & Wine

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