Chicken Breasts with Artichoke-and-Rosemary Pan Sauce

Ingredients

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

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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