Lemon Artichoke Chicken

Total Time
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.

Ingredients Nutrition


  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

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.

appleydapply December 20, 2008

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