Lemon Artichoke Chicken

Submitted by Chef Christopher

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 88.74 ml flour, divided
• 4.92 ml pepper
• 118.29 ml butter, divided
• 118.29 ml green onion, chopped
• 473.18 ml chicken stock or 473.18 ml broth
• 59.14 ml dry white wine
• 59.14 ml fresh lemon juice
• 396.89 g can artichoke hearts, quartered
• 4.92 ml salt
• 59.14 ml capers
• 59.14 ml 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.

Reviews

[The Spice Guru]

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!

 

[aHardDaysNight]

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.