Recipe: Lemon Artichoke Chicken Breasts with White Wine-Butter Sauce

LEMON ARTICHOKE CHICKEN



4 chicken breast halves, boneless, skinless
6 tablespoons flour, divided use
1 teaspoon black pepper
1/2 cup (1 stick) butter, divided use
1/2 cup chopped green onions
2 cups chicken stock or broth
1/4 cup dry white wine
1/4 cup freshly squeeze lemon juice
1 can artichoke hearts, quartered
1 teaspoon salt (or to taste)
1/4 cup capers, drained
1/4 cup chopped fresh parsley

In a shallow dish, combine 4 tablespoons of the flour and pepper. Dredge chicken in it.

Meanwhile, have 1/4 cup butter (1/2 stick) melting in a large skillet over high heat. Moderate heat and then saute the green onions about 2 minutes.

Add floured chicken to pan and saute 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 uncovered to reduce by half, about 6 minutes.

In a small bowl, knead together the remaining 2 tablespoons flour and remaining 1/4 cup butter. Whisk into sauce and stir until thickened. Stir in lemon juice and drained, quartered artichoke hearts. Stir in salt to taste. Add chicken and heat through, about 6 minutes.

To serve, strew chicken with capers and parsley.

Makes 4 servings
From the Culinary Center of Kansas City
Source: The Cincinnati Post, March 24, 2004