Lemon Chicken Artichoke

By scottsdalejulie

Ingredients

• 4 [ View Metric ] 4 chicken breast halves skinless and boneless
• 6 6 6 tablespoon flour divided
• 1 1 1 tsp black pepper
• 1/2 1/2 1/2 cup Butter
• 1/2 1/2 1/2 cup Green onions chopped
• 2 2 2 cups chicken stock or broth
• 1/4 1/4 1/4 cup Dry white wine
• 1/4 1/4 1/4 cup Lemon juice freshly squeezed
• 1 1 1 can artichoke hearts quartered
• 1 1 1 tsp salt
• 1/4 1/4 1/4 cup Capers
• 1/4 1/4 1/4 cup Parsley cup chopped parsley
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• 4 shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.
• to to to 6 wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
• 2 small bowl, knead together remaining 2 tablespoons of flour and cup butter. Whisk into sauce and stir until thickened. Stir in lemon juice and artichoke hearts. Stir in salt.
• 7 to and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken.

Preparation

Step 1

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