Lemon Artichoke Chicken

• 4 boneless skinless chicken breast halves
• 6 tablespoons flour, divided
• 1 teaspoon pepper
• 1/2 cup butter, divided
• 1/2 cup green onion, chopped
• 2 cups chicken stock or 2 cups broth
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 (14 ounce) can artichoke hearts, quartered
• 1 teaspoon salt
• 1/4 cup capers
• 1/4 cup parsley, chopped

1. In shallow dish, mix together the pepper 4 tablespoons of the flour. Dredge chicken in the mixture.
2. In large skillet over high heat, melt half the butter. Add onions and saute over medium heat until softened, about 2 minutes.
3. Add chicken to pan; cook, turning once, until lightly browned, about 3 minutes per side.
4. Remove chicken from pan and keep warm.
5. Add chicken stock and wine to pan, stirring to loosen brown bits on bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
6. In a small bowl, knead together remaining flour and butter.
7. Whisk into sauce and stir until thickened.
8. Stir in lemon juice and artichoke hearts; add salt.
9. Return chicken to pan and cook, covered, until heated through, about 5 minutes.
10. Just before serving, add capers and chopped parsley to chicken.

chicken, flour, pepper, butter, green onion, chicken, white wine, lemon juice, salt, capers, parsley

Taken from www.food.com/recipe/lemon-artichoke-chicken-175895 (may not work)