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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a tasty, pretty easy recipe from The Chicken Cookbook. It was originally submitted to the 46th annual chicken cooking contest by The Culinary Center of Kansas City. Ingredients:
4 boneless skinless chicken breast halves |
6 tablespoons flour, divided |
1 teaspoon pepper |
1/2 cup butter, divided |
1/2 cup green onion, chopped |
2 cups chicken stock or 2 cups broth |
1/4 cup dry white wine |
1/4 cup fresh lemon juice |
1 (14 ounce) can artichoke hearts, quartered |
1 teaspoon salt |
1/4 cup capers |
1/4 cup parsley, chopped |
Directions:
1. In shallow dish, mix together the pepper 4 tablespoons of the flour. Dredge chicken in the mixture.
2. In large skillet over high heat, melt half the butter. Add onions and saute over medium heat until softened, about 2 minutes.
3. Add chicken to pan; cook, turning once, until lightly browned, about 3 minutes per side.
4. Remove chicken from pan and keep warm.
5. Add chicken stock and wine to pan, stirring to loosen brown bits on bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
6. In a small bowl, knead together remaining flour and butter.
7. Whisk into sauce and stir until thickened.
8. Stir in lemon juice and artichoke hearts; add salt.
9. Return chicken to pan and cook, covered, until heated through, about 5 minutes.
10. Just before serving, add capers and chopped parsley to chicken.
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