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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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4|
|Calories from Fat: 226 (48%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 129.4mg||40 %|
|Sodium 740.5mg||26 %|
|Potassium 929.8mg||24 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 20.3g|
|Protein 34.3g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 466
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