Prize-Winning Lemon Chicken

SERVES: 4

COOK TIME: 25 Min

No contest here...chicken smothered in tart lemon sauce and dotted with capers gets first prize for its sunny flavor! Serve Prize-Winning Lemon Chicken for family or company dinners and you're sure to win raves every time.

What You'll Need

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves
4 tablespoons butter, divided
2 tablespoons olive oil
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup dry white wine
Juice of 1 lemon
1 tablespoon capers, rinsed and drained

What to Do

In a shallow dish, combine flour, salt, and pepper. Coat chicken with flour mixture; set aside.
In a large skillet over medium heat, melt 2 tablespoons butter with the oil. Cook chicken 4 to 5 minutes per side, or until golden. Remove to a platter, then add remaining butter to skillet.
Add artichoke hearts, wine, lemon juice, and capers. Cook 2 to 3 minutes or until bubbly, stirring occasionally.
Return chicken to skillet, cover, and reduce heat to low. Cook 10 to 15 minutes, or until chicken is cooked through and sauce has thickened slightly.

Notes

Gotta have a way to sop up this delicious sauce, so we're suggesting our Lemon Garlic Rice as a go-along!

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jalexis3 2404243

Nov 08, 2015

This turned out great. The artichoke and capers are an excellent addition!!!

musician1021

Jun 27, 2015

Made this tonight and served it with white jasmine rice. Yum! It has a wonderful tangy lemon flavor. It reminded me of Greek avgolemono soup. Some changes I flattened the chicken breasts for quicker cooking and added a tablespoon of cornstarch to make the sauce thicker. I will leave out the artichokes next time because they have a rough texture.

jalexis3 2404243

Nov 08, 2015

I pull off the outer artichoke leaves which helps with the texture being smoother.

missd

Jun 25, 2015

Truly an easy tasty recipe with or without the artichokes. Try lemon garlic rice from this site as a side dish.....excellent.