Chicken Breasts with Artichoke-and-Rosemary Pan Sauce

1. 1

   In a large, deep skillet, heat the olive oil until shimmering.

2. 2

   Season the chicken with salt and pepper.

3. 3

   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.

4. 4

   Transfer the chicken to a plate.

5. 5

   Add the garlic to the skillet and cook over moderate heat until fragrant, about 30 seconds.

6. 6

   Add the wine and simmer over moderate heat, scraping up the brown bits from the bottom of the skillet, until reduced by half, about 2 minutes.

7. 7

   Add the stock and bring to a simmer.

8. 8

   Return the chicken breasts and their juices to the skillet and simmer, turning once until the chicken is cooked through and the sauce has thickened, about 10 minutes.

9. 9

   Transfer the chicken to plates.

10. 10

    Stir in the artichokes and rosemary and simmer over moderate heat for 1 minute.

11. 11

    Remove the skillet from the heat and add the butter, stirring until melted.

12. 12

    Spoon the artichokes and sauce over the chicken breasts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.