About this recipe:I came up with this recipe through much trial and error. It has wonderful flavour and is even better the next day! I like to serve it over pasta.
100g plain flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Italian herb seasoning
4 skinless, boneless chicken breast fillets, pounded 1cm thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
125ml white wine
400ml chicken stock
2 tablespoons lemon juice
1 (400g) tin artichoke hearts, drained and chopped, liquid reserved
4 tablespoons capers, with liquid
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Method Prep:15min › Cook:35min › Ready in:50min
Mix together the flour, garlic powder, salt, pepper and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the pan and set aside.
Using the same pan, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the pan, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken stock, lemon juice, artichoke hearts, reserved artichoke liquid and browned chicken to the pan. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.