Chicken With Artichoke And Pancetta Pan Sauce Recipe

Cooking Directions

• STEP 1.Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
• STEP 2.Add the chicken to the skillet and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
• STEP 3.In the same skillet, add the pancetta and cook until crispy. Remove the pancetta from the skillet and set aside.
• STEP 4.Add the artichoke hearts to the skillet and cook until lightly browned, about 2-3 minutes. Remove the artichokes from the skillet and set aside.
• STEP 5.In the same skillet, add the garlic and cook until fragrant, about 1 minute. Add the white wine and cook until reduced by half.
• STEP 6.Add the chicken broth, lemon juice, and thyme to the skillet. Bring to a simmer and cook for 5 minutes.
• STEP 7.Return the chicken, pancetta, and artichokes to the skillet. Cook for an additional 5 minutes, or until the chicken is cooked through.
• STEP 8.Serve the chicken with artichoke and pancetta pan sauce over rice or pasta. Garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to season the chicken with salt and pepper before cooking to enhance the flavor.
• Use a large skillet to ensure that the chicken cooks evenly and has enough space to brown properly.
• If you don't have pancetta, you can substitute it with bacon for a similar flavor.
• For a creamier sauce, you can add a splash of heavy cream or sour cream at the end.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and sauce in a skillet over low heat until warmed through.
• Serve the chicken with artichoke and pancetta pan sauce over rice or pasta for a complete meal.
• Garnish with fresh parsley for added freshness and color.