Lemon Artichoke Chicken

Lemon Artichoke Chicken

4 boneless, skinless chicken breast halves, pounded slightly thin
1/2 cup flour
1 teaspoon black pepper
2 teaspoons garlic salt
4 tablespoons butter, divided
1 tablespoon olive oil
1 1/2 cups chicken stock
1/2 cup dry, white wine (or more stock)
1 can (15 ounces) artichoke hearts quartered, drained
2 tablespoons capersJuice from half a lemon
2 tablespoons chopped Italian parsley

In a shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in the flour mixture. In large skillet heat 2 tablespoons of butter and the olive oil. Sauté chicken over medium heat, turning once, until lightly golden brown on both sides and cooked through, about 5-8 minutes per side.

Remove chicken from pan and keep warm on a plate covered with foil. Add chicken stock and wine to pan, stirring to scrape bits off the bottom. Bring mixture to a boil and simmer for a few minutes until it reduces a bit.

Stir in lemon juice, artichoke hearts and capers. Cook for a minute. Turn off heat and whisk in remaining 1 tablespoon cold butter and chopped parsley. Pour hot sauce and artichoke over chicken breasts.

Great with buttered pasta! We love it with angel hair or futtuccini.

Print Friendly

Show Comments (0)

There are no comments on this post yet. Be the first one!

    Add Comment Register

    Add Your Comment

    Back to Top

    This is a unique website which will require a more modern browser to work! Please upgrade today!