Lemon Artichoke Chicken

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins


4-- chicken breast halves, boneless and skinless
6tablespoons flour, divided
1teaspoon black pepper
1/2cup butter, divided
1/2cup chopped green onions
2cups chicken stock or broth
1/4cup dry white wine
1/4cup freshly squeezed lemon juice
1-- can artichoke hearts, quartered
1teaspoon salt
1/4cup capers
1/4cup chopped parsley


  1. In shallow dish, combine 4 tablespoons flour and black pepper.  Dredge chicken breast halves in mixture.
  2. In large skillet over high heat, melt ¼ cup butter (1/2 stick).  Add green onions; sauté over medium heat until softened, about 2 minutes. Add chicken to pan; cook, turning once, until lightly golden brown on both sides, about 3 to 4 minutes per side. Remove chicken from pan and keep warm.
  3. Add chicken stock and wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes 
  4. In small bowl, knead together remaining 2 tablespoons of flour and ¼ cup butter. Whisk into sauce and stir until thickened.  Stir in lemon juice and artichoke hearts.  Stir in salt. 
  5. Add chicken and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken. 

From the Culinary Center of Kansas City.

Nutritional Info *per serving

  • Calories 560
  • Glycemic Load 0
  • Fat 34g
  • Saturated Fat 18g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 10g
  • Cholesterol 150mg
  • Sodium 1940mg
  • Potassium 760mg
  • Carbohydrate 22g
  • Fiber 6g
  • Sugars 2g
  • Protein 41g
  • Trans Fat 1g
  • Vitamin A 25%
  • Vitamin C 30%
  • Calcium 8%
  • Iron 20%