Thursday, February 5, 2015

One-Pan Chicken with Artichoke Sauce

If Mother Nature isn't going to dump a load of snow fluff on us, she could at least keep things prettyish.  That's my motto post-holidays, anyhow. We all get a little coo-coo cooped up inside all day.  

Unfortunately, it looks like we're saddled with freezing and drizzly again.  Back to the crazy house with the nutters, I suppose. 

Thank goodness for culinary silver linings -- here's one to keep your belly full and your dishwasher load light! 

One-Pan Chicken with Artichoke Sauce
adapted from Cooking Light

1 cup chicken stock
- 2 T all purpose flour
- 1.5 T olive oil, divided
- rind of one lemon, grated
- juice of one lemon
- 1 t garlic powder
- 4 chicken cutlets (6 oz a piece)
- 1/4 t kosher salt
- 1/4 t black pepper 
- 1/2 cup sliced shallots
- 1 T fresh rosemary
- 3 slices bacon, chopped
- 1 T minced garlic
- 1/2 c cooking sherry 
- 1 small jar of grilled artichokes (about 1 cup), drained of oil and rinsed briefly

Combine stock and flour in a small bowl and set aside.

Whisk together 1 T oil, rind, 4 teaspoons lemon juice, and garlic powder. Add to a Ziploc with chicken breasts and let marinate for at least 30 min.

Remove chicken from Ziploc and discard excess marinade. Heat large skillet over medium heat with 1/2 T olive oil. Place chicken in the skillet, cooking completely, but only turning once. Remove chicken from pan to a plate. 

Reduce heat to Medium. Add bacon to the pan. Cook until almost crisp and fat has been rendered. If there's a lot of fat, swipe a bit out with a roll of paper towels. Add garlic, shallots, rosemary, and artichokes. Cook until tender, about 3 min. Deglaze the pan with the sherry, cooking until liquid almost evaporated full and scraping brown bits from the pan.

Stir in stock mixture and bring to a simmer. Cook a minute or two, until mixture thickens. Add lemon juice. Add chicken and any juices to pan, flipping to coat and reheat.

Pop those cutlets over a bed of rice pilaf and call it a {cold, blustery} day!  


  1. I'm an artichoke fanatic, thank you for this inspiration!

  2. I made this tonight:). Question - the chopped garlic, is that supposed to go in with the shallots, rosemary and artichokes? Thanks! It's good!

    1. Oops! Yes! Thanks for pointing that out -- I'll edit! :)

    2. You're welcome! Eating the leftovers for second breakfast now;).


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