This is one of our favorite chicken dishes. It always is impressive! I usually serve it with rice.
From the Culinary Center of Kansas City
Servings: 4Prep Time: 20 minutes Cook Time: 25 minutes
4 chicken breast halves, skinless and boneless
6 Tbsp flour, divided
1 tsp black pepper
½ cup butter, divided
½ cup chopped green onions
2 cups chicken stock or broth
¼ cup dry white wine
¼ cup freshly squeezed lemon juice
1 can artichoke hearts, quartered
1 tsp salt
¼ cup capers
¼ 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 ¼ 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 ¼ 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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