Lemon Artichoke Chicken
- Yield: 4 servings
- Prep: 15 mins
- Cook: 25 mins
Ingredients
- 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
Instructions
- In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.
- 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.
- 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
- 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.
- 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%