Chicken Breasts with Artichoke-and-Rosemary Pan Sauce


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