Lemon Artichoke Chicken Recipe

This elegant dish is sure impress family and friends with its creamy sauce and rich flavors.

January 2007

  • chicken
    This dish would be delicious served over rice or noodles and pair nicely spinach or broccoli.
    Photo by GettyImages/Sebalos
  • chicken

Yield: 4 servings

Lemon Artichoke Chicken will please even the most discerning tastes.


  • 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


  1. In a shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.
  2. In a large skillet over high heat, melt 1/4 cup butter. Add green onions; sauté over medium heat until softened, about 2 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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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