Lemon Artichoke Chicken

Total Time
30mins
Prep
10 mins
Cook
20 mins

Recipe from Festival Foods, a local grocery store in Green Bay. This recipe was featured on the local morning news show.

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Ingredients

Nutrition

Directions

  1. In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
  2. In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
  3. Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
  4. Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
  5. Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
  6. Great with buttered pasta.
Most Helpful

5 5

We loved the flavors in this. The only problem I had with the recipe was that I had about 2/3 of the flour left over after dredging the chicken breasts. So I would cut the flour amount at least in half next time.