I rarely follow a recipe to a T and have a tendency to adjust as I see fit however this recipe from Cooking Light sounded so good that I made very few adjustments to the original. Instead of using rice or quinoa as a base, I used spinach, which was a delicious alternative, but I’m betting it would be great served over anything.
salt and pepper to taste
1 14 oz can artichoke hearts – drained but left whole (or halved if you’d like)
1 cup chicken broth
1 tbs gluten-free flour – I used oat flour
2 tbs olive oil
1 1/2 tsp lemon zest
1 tsp garlic salt
1 thinly sliced shallot
2 to 3 chopped garlic cloves
1 tbs fresh chopped rosemary
2 tbs fresh chopped flat leaf parsley
1/8 cup pancetta – chopped
1/2 cup cooking sherry
In a bowl, put the juice of half your lemon, the lemon zest and 1 tbs olive oil, plus salt and pepper as desired. Marinate the chicken. I did mine as I chopped my veggies, so the chicken got a good 15 minutes of marinating time.
Heat a skillet with the remaining 1 tbs olive oil and cook the chicken 4 to 5 minutes per side, or until fully cooked. Remove chicken and set aside.
In the same pan, toss in the shallots, rosemary and pancetta. Cook for 2 to 3 minutes or until the shallots have softened. Add the garlic and saute for about 30 seconds. Add the garlic salt.
Stir in the sherry and allow to simmer until the liquid is almost evaporated – about 2 minutes. Stir in the chicken broth and flour – whisk with a fork to combine all elements. Add the artichoke hearts. Toss in the sauce for about 1 minute then add the juice of the other half of your lemon and the parsley. Allow to cook for about another 30 seconds. The sauce should have begun to thicken at this point but add another 30 seconds if not.
Add the chicken to the pan and coat with the sauce. Serve!
I paired this with a nice syrah tempranillo blend of red wine.