| 1 | pkg. 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 |
| 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 |
| 1 |
In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breasts in mixture.
TIP: Recipe courtesy of the National Chicken Council |
| 2 | 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. |
| 3 | 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. |
| 4 | 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. |
| 5 | Add chicken and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken. |
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