Lemon Artichoke Chicken
Here is an excellent chicken recipe for a winter dinner in a greek style. 66
Ingredients
| 24 | ounces |
chicken breast halves, boneless, skinless
4 x 6 ounce breasts |
|
| 6 | tablespoon |
all-purpose flour
divided |
|
| 1 | teaspoon |
black pepper
|
|
| 4 | tablespoons |
butter
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 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 |
Directions
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.
Nutrition Facts
Serving Size 304g (10.7 oz)
