(originally posted by The Big Oven)
4 skinless and boneless chicken breast halves
6 tablespoons flour; divided
1 tsp Black pepper
1/2 cup Butter
1/2 cup Green onions, chopped
2 cups Chicken stock or broth
1/4 cup Dry white wine
1/4 cup Lemon juice; freshly squeezed
1 can artichoke hearts; quartered
1 tsp Salt
1/4 cup Capers
1/4 cup Parsley; chopped
In shallow dish, combine 4 tablespoons flour and black pepper.
Dredge chicken breast halves in mixture.
In large skillet over high heat, melt 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 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. (I made this dish last night, and skipped the last part, with the extra flour and butter. Saves a few calories, and turned out just as tasty!)