Chicken Breasts with Artichoke-and-Rosemary Pan Sauce


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

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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