Chicken with Artichokes, Lemons and Capers

By akselden

Ingredients

• 1/4 cup all purpose flour
• 1 tsp. pepper
• 6 oz butter
• 3 tbsp. minced shallots
• 1 1/2 pounds skinless, boneless chicken breasts
• 2 cups chicken stock
• 1/2 cup dry white wine
• 1 cup cooked, quartered artichoke hearts
• 3 tbsp. lemon
• 3 tbsp. capers
• 1 tbsp. chopped parsley

Preparation

Step 1

Combine flour and pepper in a shallow bowl. Cut chicken into 1 inch strips and dredge in flour mixture.

Melt 2 oz. butter in a large skillet. Add shallots and saute until softened about 2 minutes. Add chicken to pan and saute 3-4 minutes on each side, until lightly browned and cooked through.

Remove chicken and keep warm. Add chicken stock and white wine, scraping bits off bottom of pan. Bring to a boil and cook until reduced by 1/2 about 5 minutes.

Whisk in remaining 4 oz. butter in bits until just combined. Stir in lemon juice. Add artichoke hearts & chicken and heat through for 1 minutes. Sprinkle on capers and parsley and serve.