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Lemon Artichoke Chicken
Course
Dinner
Keyword
Dinner
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Calories
283
kcal
Ingredients
4
boneless, skinless chicken breast halves pounded slightly thin
1/2
cup
flour
1
tsp
black pepper
2
tsp
garlic salt
4
tbsp
butter
divided
1
tbsp
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
tbsp
capers
Juice from half a lemon
2
tbsp
Italian parsley
chopped
Instructions
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.
Notes
Great with buttered pasta! We love it with angel hair or fettuccini.
Nutrition
Calories:
283
kcal
|
Carbohydrates:
16
g
|
Protein:
31
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
89
mg
|
Sodium:
1690
mg
|
Potassium:
535
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
272
IU
|
Vitamin C:
5
mg
|
Calcium:
39
mg
|
Iron:
2
mg