Lemon Artichoke Chicken

Ingredients

4 chicken breast halves skinless and boneless
6 tablespoon 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 cup chopped parsley

Directions

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; saut 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.

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

Makes 4 servings