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Everyone enjoys the suggestion of taking a seat to a scrumptious home-cooked meal, yet with today's busy timetables, it can be harder than ever before to locate the time to put one together. Luckily, assistance is around, the Chicken with Artichoke Pan Sauce recipe and advice in this article will help you created well balanced meals for your household in a remarkably, short time.

You need to prepare lower sodium chicken stock.
You need to prepare all purpose flour.
Prepare olive oil, divided.
Provide Zest of one lemon.
Provide fresh lemon juice.
Prepare garlic powder.
You need skinless, boneless chicken breast, halved.
Prepare salt.
Prepare freshly ground black pepper.
You need to prepare Cooking spray.
You need to prepare thinly sliced shallots.
You need chopped fresh rosemary.
Prepare pancetta, finely chopped.
Prepare garlic, minces.
You need to prepare dry white wine.
Prepare artichoke hearts, quartered and drained.
Prepare chopped fresh flat-leaf parsley divided.

Combine stock and flour in a small bowl, stirring with a whisk; set aside.
Combine 1 Tbs oil, rind, lemon juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken; turn to a coat. Let stand at room temperature for 30 minutes..
Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan..
Reduce heat to medium. Add remaining 1 Tbs oil to pan; swirl to coat. Add shallots, rosemary, and pancetta; cook 3 minutes or until shallots are tender. Add garlic; cook 30 seconds. Add wine to pan; cook 4 minutes or until liquid is almost evaporated, scraping pan to loosen browned bits. Stir in stock mixture; bring to a simmer..
Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly. Add chicken to pan, turning to coat. Sprinkle with parsley. Enjoy!.

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