Anonymous August 16 2005

4 chicken breast halves; skinless and boneless

6 tablespoon flour; divided

1 teaspoon black pepper

1/2 cup Butter

1/2 cup Green onions; chopped

2 cups chicken stock or broth

1/4 cup Dry white wine

1/4 cup Lemon juice; freshly squeezed

1 can artichoke hearts; quartered

1 teaspoon salt

1/4 cup Capers

1/4 cup Parsley; cup chopped parsley

In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture. In large skillet over high heat,

melt cup butter (1/2 stick). Add green onions; saut 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 wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6

minutes. In small bowl, knead together remaining 2 tablespoons of

flour and cup butter. Whisk into sauce and stir until thickened.

Stir in lemon juice and artichoke hearts. Stir in salt. Add chicken and cook, covered, until heated through, about 7

minutes. Just before serving, add capers and chopped parsley to

chicken