This recipe is a delight. Every.single.time. It’s a Chicken Piccatta-esque dish plus a healthy amount of Butter, which takes it over the top! I mean what is not to love about a lemon butter sauce, with zesty artichokes & capers over chicken? And when I say butter, I mean a whole STICK! Thank goodness the Mediterranean diet embraces butter!! Served over rice with a lovely glass of chardonnay, and I am a happy girl!
Please try this one – you will be glad you did!
Lemon Artichoke Chicken
February 21, 2020
: 4
: 5 min
: 40 min
: 45 min
: Easy
Zesty artichokes and capers in a lemony butter sauce over chicken - can you say yum? Serve over rice with a veg of choice & a glass of chardonnay, and you have a compliment worthy dinner!
Ingredients
- 4 skinless/boneless chicken breasts (1.5 lbs)
- 6 TBSP flour
- 1 TSP black pepper
- 1 stick of butter (unsalted & divided)
- 1 bunch of green onions - chopped
- 2 cups chicken stock
- 1/4 cup dry white wine
- 1/4 cup lemon juice
- 1 can artichoke hearts - quartered (in oil)
- 1 tsp salt
- 1/4 cup - capers
- 1/4 cup parsley - flat-leaf/ chopped
Directions
- Step 1 In a shallow dish, combine 4 TBSP flour and black pepper.
- Step 2 Dredge chicken breasts in mixture – set aside.
- Step 3 Melt 1/2 stick butter in a large skillet over medium-high heat and add green onions.
- Step 4 Saute about 2 minutes – add chicken to pan.
- Step 5 Cook, turning once until lightly golden on each side, approx. 3 -4 minutes on each side. Remove chicken from pan and cover with foil to keep warm.
- Step 6 Next, add chicken stock and wine to the pan, stirring to scrape the tasty bits off the bottom of the pan. Bring mixture to a boil over medium heat and cook until reduced by half, about 6 minutes.
- Step 7 Meanwhile, knead together the remaining 2 TBSP of flour with the remaining 1/2 stick of butter, which has been cut into small pieces. I use a fork to work the flour into the butter, and leave bowl beside cooktop, to soften the butter.
- Step 8 After sauce is reduced, whisk flour/butter combination into the sauce – stir until thickened.
- Step 9 Then stir in lemon juice, salt & artichoke hearts (drained)
- Step 10 Add chicken back to pan, and cook COVERED until heated through, about 7 minutes more. Just before serving, sprinkle capers and chopped parsley over top.
- Step 11 Serve with your favorite veg and glass of chardonnay – Enjoy!
Inspired by: www.bigoven.com
