|
|
|
|
Prep/Cook Time: 30 minutes
Servings: 4
|
Average User Ratings:
|
Ingredients
1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
6 tablespoons flour, divided
1 teaspoon 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 teaspoon salt
1/4 cup capers
1/4 cup chopped parsley
Instructions
- In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breasts in mixture.
- In large skillet over high heat, melt ¼ 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 ¼ 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.
Note
Recipe courtesy of the National Chicken Council
|
Recommended Products
|
