Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
Chef Christopher, I can't thank you enough! For years I have not completely recalled a recipe for this special we once served. This one is IT!!! Nostalgia, and my tastebuds, have taken over with this excellent recipe! Thank you!
Thank you so much for posting this recipe! It is the one that comes the closest to the dish I remember eating a long time ago. The only difference is that there were tomatoes in it. So I added about 1 pint of grape tomatoes cut in half to the pan at the last min just to warm them up. Excellent! I will be making this often.