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From the Culinary Center of Kansas City

Serves 4

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

In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.

In large skillet over high heat, melt 1/4 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 1/4 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.

Nutrition Information, Per Serving:
380 calories; 25 g fat; 15 g saturated fat; 19 g carbohydrate

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