Lemon Artichoke Chicken
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Lemon Artichoke Chicken

Lemon Artichoke Chicken

Serves 4 | Prep/Cook Time: 30 Min
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
% Daily Value*
Total Fat g 0 %
Saturated Fat g 0 %
Cholesterol g 0 %
Sodium mg 0 %
Total Carbs g 0 %
Dietary Fiber g 0 %
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

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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