Chicken Breasts with Artichoke-and-Rosemary Pan Sauce


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

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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