Lemon Artichoke Chicken
Here is an excellent chicken recipe for a winter dinner in a greek style.
Ingredients
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.
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