Ingredients Jump to Instructions ↓

  1. 4 chicken breast halves, skinless and boneless

  2. 6 tablespoons all-purpose flour - divided use

  3. 1 teaspoon black pepper

  4. 1/2 cup butter - divided use

  5. 1/2 cup chopped green onions

  6. 2 cups chicken stock or broth

  7. 1/4 cup dry white wine

  8. 1/4 cup freshly squeezed lemon juice

  9. 1 (14-ounce) can artichoke hearts, drained and quartered

  10. 1 teaspoon salt

  11. 1/4 cup capers

  12. 1/4 cup chopped parsley

Instructions Jump to Ingredients ↑

  1. In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture. In large skillet over high heat, melt 1/4 cup 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 1/4 cup 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.


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