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Lemon Artichoke Chicken


Here is an excellent chicken recipe for a winter dinner in a greek style.

Trans-fat Free


24 ounces chicken breast halves, boneless, skinless
4 x 6 ounce breasts
6 tablespoon all-purpose flour
1 teaspoon black pepper
4 tablespoons butter
½ cup scallions, spring or green onions
2 cups chicken broth
¼ cup white wine
¼ cup lemon juice
freshly squeezed
8 ounces artichoke hearts
quartered, jarred or canned
½ teaspoon salt
¼ cup capers
¼ cup parsley leaves
cup chopped parsley


In shallow dish, combine 4 tablespoons flour and black pepper.

Dredge chicken breast halves in mixture.

In large skillet over high heat, melt two tablespoons of butter.

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 remaining 2 tablepoons 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 38041% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 998mg 42%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 73g
Vitamin A 57% Vitamin C 29%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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