Lemon Artichoke Chicken
|4 chicken breast halves, boneless and skinless|
|6 tbls flour, divided|
|1 tsp black pepper|
|1/2 cup butter, divided|
|1/2 cup chopped green onions|
|2 cups chicken stock or broth|
|1/4 cup dry white wine|
|1/4 cup freshly squeezed lemon juice|
|1 can artichoke hearts, quartered|
|1 tsp salt|
|1/4 cup capers|
|1/4 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 1/4 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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