Chicken Breasts with Artichoke-and-Rosemary Pan Sauce

Ingredients

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

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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