Ingredients:
4 boneless skinless chicken breast halves
6 tablespoons flour, divided
1 teaspoon pepper
1/2 cup butter, divided
1/2 cup green onions, chopped
2 cups chicken stock or 2 cups broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 (14 ounce) cans artichoke hearts, quartered
1 teaspoon salt
1/4 cup capers
1/4 cup parsley, chopped
Directions:
In shallow dish, mix together the pepper 4 tablespoons of the flour. Dredge chicken in the mixture.
In large skillet over high heat, melt half the butter. Add onions and saute over medium heat until softened, about 2 minutes.
Add chicken to pan; cook, turning once, until lightly browned, about 3 minutes per side.
Remove chicken from pan and keep warm.
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.
In a small bowl, knead together remaining flour and butter.
Whisk into sauce and stir until thickened.
Stir in lemon juice and artichoke hearts; add salt.
Return chicken to pan and cook, covered, until heated through, about 5 minutes.
Just before serving, add capers and chopped parsley to chicken.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.