Chicken Breasts with Artichoke-and-Rosemary Pan Sauce


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

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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