Pan Roasted Chicken

Prep Time 15

Cook Time 45

Servings servings

Calories 346kcal

Preheat oven to 375°F. Season the chicken on both sides with salt, and pepper.
Heat an oven-safe skillet or sauté pan on medium high heat. Once the pan is hot, add half of the oil. Sear the chicken very well on both sides to deep golden brown. Transfer the pan to the oven and roast until a thermometer inserted in the thickest part of the meat registers 160°F. Transfer the chicken to a carving board and let rest until ready to serve.
Heat a saute pan on medium heat. Once hot, add the remaining oil. Saute the onion and garlic until soft. Add in the artichoke and continue to saute until the onion and garlic is golden brown. Stir in the flour until well combined. The stir in the broth. Bring to a simmer. Taste and season with salt and pepper if needed. Then remove from the heat and place in a blender. Blend until smooth.
(if the sauce is too thick stir in a little broth as needed to thin to a creamy consistency)
Spoon the sauce over the chicken and serve with bread. Garnish with parsley.