http://www.youtube.com/watch?v=8pBk-3fyIbsLemon Chicken Artichoke recipe from Living with Amy.Ingredients:4 boneless, skinless chicken breast halves, pounded slightly thin1/2 cup flour1 teaspoon black pepper2 teaspoons garlic salt4 tablespoons butter, divided1 tablespoon olive oil1 1/2 cups chicken stock1/2 cup dry, white wine (or more stock)1 can (15 ounces) artichoke hearts quartered, drained2 tablespoons capersJuice from half a lemon2 tablespoons chopped Italian parsleyDirections:In a shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in the flour mixture. In large skillet heat 2 tablespoons of butter and the olive oil. Sauté chicken over medium heat, turning once, until lightly golden brown on both sides and cooked through, about 5-8 minutes per side.Remove chicken from pan and keep warm on a plate covered with foil. Add chicken stock and wine to pan, stirring to scrape bits off the bottom. Bring mixture to a boil and simmer for a few minutes until it reduces a bit.Stir in lemon juice, artichoke hearts and capers. Cook for a minute. Turn off heat and whisk in remaining 1 tablespoon cold butter and chopped parsley. Pour hot sauce and artichoke over chicken breasts. Serve over pasta.
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