Lemon Artichoke Chicken Recipe

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This dish would be delicious served over rice or noodles and pair nicely spinach or broccoli.
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4 servings SERVINGS


  • 6 tablespoons flour, divided
  • 1 teaspoon black pepper
  • 4 chicken breast halves, boneless and skinless
  • 1/2 cup butter, divided
  • 1/2 cup chopped green onions
  • 2 cups chicken stock OR broth
  • 1/4 cup apple juice
  • 1/4 cup freshly squeezed lemon juice
  • 1 can (14 oz.) artichoke hearts, quartered
  • 1 teaspoon salt
  • 1/4 cup capers
  • 1/4 cup chopped parsley


  • In a shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.
  • In a large skillet over high heat, melt 1/4 cup butter. 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 apple juice to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
  • In a small bowl, knead together remaining flour and butter. Whisk into sauce and stir until thickened. Stir in lemon juice, artichoke hearts and 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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