Lemon Artichoke Chicken
Excellent chicken recipe for a winter dinner.
"I tried making this as a way of introducing artichoke to a picky eating husband. He loved the gravy but was not keen on the artichoke. Over all the chicken was very moist, even my picky 5 year old loved it. Next time I'll try it with more evoo and less butter, substituting a different veggie for the artichoke."- mazzyjen
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|4 skinless and boneless chicken breast halves|
|6 tablespoonflour; divided|
|1 tspBlack pepper|
|1/2 cupGreen onions; chopped|
|2 cupsChicken stock or broth|
|1/4 cupDry white wine|
|1/4 cupLemon juice; freshly squeezed|
|1 canartichoke hearts; quartered|
|1/4 cupParsley; chopped|
Lemon Artichoke Chicken Preparation
In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.
In large skillet over high heat, melt cup butter (1/2 stick). Add green onions; saut 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 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.
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