Lemon Artichoke Chicken
- 4 skinless and boneless chicken breast halves
- 6 tablespoon flour
- 1 tsp Black pepper
- 1/2 cup Butter
- 1/2 cup Green onions
- 2 cups Chicken stock or broth
- 1/4 cup Dry white wine
- 1/4 cup Lemon juice
- 1 can artichoke hearts
- 1 tsp Salt
- 1/4 cup Capers
- 1/4 cup Parsley
In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.
In large skillet over high heat, melt butter (1/2 stick). Add green onions; sauté over medium heat until softened, about 2 minutes. Add chicken to pan; cook, turning once, until lightly golden brown on both sides, about 3 to 4 minutes per side. Remove chicken from pan and keep warm.
Add chicken stock and wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
In small bowl, knead together remaining 2 tablespoons of flour and butter. Whisk into sauce and stir until thickened. Stir in lemon juice and artichoke hearts. Stir in salt.
Add chicken and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken.