Step 1

In shallow dish, combine 4 tablespoons flour and black pepper.  Dredge chicken breasts in mixture.

TIP

TIP: Recipe courtesy of the National Chicken Council

Step 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.

Step 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.

Step 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. 

Step 5

Add chicken and cook, covered, until heated through, about 7 minutes.  Just before serving, add capers and chopped parsley to chicken.