Lemon Artichoke Chicken

Excellent chicken recipe for a winter dinner.

Serving Size: 4
Cuisine: American

4 chicken breast halves; skinless and boneless
6 tablespoon flour; divided
1 teaspoon black pepper
1/2 cup Butter
1/2 cup Green onions; chopped
2 cups chicken stock or broth
1/4 cup Dry white wine
1/4 cup Lemon juice; freshly squeezed
1 can artichoke hearts; quartered
1 teaspoon salt
1/4 cup Capers
1/4 cup Parsley; 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 cup butter (1/2 stick). Add
green onions; saut 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
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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