Chicken Breasts with Artichoke-and-Rosemary Pan Sauce


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

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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