Chicken Breasts with Artichoke-and-Rosemary Pan Sauce

Ingredients

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

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