Chicken Breasts with Artichoke-and-Rosemary Pan Sauce


  • 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
  • 0.5 cup(s) dry white wine
  • + 2 more ingredients
    • 1.25 cup(s) chicken stock or low-sodium broth
    • Kosher salt and freshly ground pepper

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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