Lemon Artichoke Chicken
|
| |
| excellent chicken recipe for a winter dinner. |
| |
| serving size: 4 |
| cuisine: american |
| |
| 4 | chicken breast halves; skinless and boneless |
| 6 Tbsp | flour; divided |
| 1 tsp | black pepper |
| 1/2 cup | butter |
| 1/2 cup | green onions; chopped |
| 2 cup | 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 |
| |
| 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. |
| add chicken and cook, covered, until heated through, about 7 minutes. |
| just before serving, add capers and chopped parsley to chicken. |
| |
| |
| |
| |
| recipe_usa_gr...@yahoogroups.com |
| contact recipe_usa_group-ow...@yahoogroups.com |
| |
| -- |
| (ID: 1821) Mirror: rec.food.recipes: Sat, Jul 30, 2005 |