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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe from Festival Foods, a local grocery store in Green Bay. This recipe was featured on the local morning news show. Ingredients:
4 boneless skinless chicken breast halves |
1 cup flour |
1 teaspoon black pepper |
2 teaspoons garlic salt |
5 tablespoons butter, divided |
1 tablespoon light olive oil |
1 1/2 cups chicken broth |
1 cup dry white wine |
1 (14 ounce) can artichoke hearts, drained |
2 tablespoons capers |
1 tablespoon fresh lemon juice |
1/4 cup fresh parsley, chopped |
Directions:
1. In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
2. In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
3. Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
4. Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
5. Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
6. Great with buttered pasta.
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