Chicken Breasts with Artichoke-and-Rosemary Pan Sauce

Ingredients

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

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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