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.
Great dish but questions I have are.. 1. Do you cook the hearts and sauce? 2. Do you cook the chicken in the wine and broth reduction? And only for 7 minutes?
Note from Web Master: This recipe was provided by the National Chicken Council. The chicken is removed before the broth and wine are added to pan. The sauce is referring to the broth and wine mixture in instruction #3. The hearts are added in with lemon juice in instruction #4. Add chicken and cover for about 7 min in instruction #5. The chicken is boneless and skinless and prior to additional 7 min of cooking it is cooked in a pan for 3-4 min on each side in instruction #2.
Wendy - Stoughton, MA
9/22/2009 9:57:41 AM
I made this recipe for a crowd and it went over very well. I substitued 1 jar (drained) of marinated artichoke hearts for the can and it was delicious. Even my 12 year old loved it. I made it a day ahead and reheated it. Great party recipe.
N. Grant - Madison, AL
1/23/2007 4:05:06 PM
We had this last night; and it was delicious. I will definitely keep and use this recipe again.