Filet Mignon Rocks

Boy do I love filet mignon. Just testing the linkback system.

A very fine Chicken recipe

-= Exported from BigOven =-

Lemon Artichoke Chicken

Recipe By: National Chicken Council
Serving Size: 4
Cuisine: American
Main Ingredient: Chicken
Categories: Winter, Spring, Fall, Bake, Main Dish

-= 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 ; chopped

-= Instructions =-
In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.

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.

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 ¼ 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.



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