Ingredients
- 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
- 30g butter
Description
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.
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