Lemon Artichoke Chicken

Name: Lemon Artichoke Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; 1 cup flour; 1 teaspoon black pepper; 2 teaspoons garlic salt; 5 tablespoons butter, divided; 1 tablespoon light olive oil; 1 1/2 cups chicken broth; 1 cup dry white wine; 1 (14 ounce) can artichoke hearts, drained; 2 tablespoons capers; 1 tablespoon fresh lemon juice; 1/4 cup fresh parsley, chopped

(1)

Recipe by LilPinkieJ

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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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

boneless skinless chicken breast halves
1

cup flour
1

teaspoon black pepper
2

teaspoons garlic salt
5

tablespoons butter, divided
1

tablespoon light olive oil
1 ¹⁄₂

cups chicken broth
1

cup dry white wine
1

(14 ounce) can artichoke hearts, drained
2

tablespoons capers
1

tablespoon fresh lemon juice
¹⁄₄

cup fresh parsley, chopped

DIRECTIONS

In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
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.
Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
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.
Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
Great with buttered pasta.

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