Golden brown chicken cutlets are served with a lemony artichoke and caper sauce in this straightforward and delicious chicken dish.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
408 Calories
Recipe Instructions
Step 1
Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
Step 2
Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
Step 3
Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
Step 4
Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Ingredients
½ teaspoon salt
2 tablespoons butter
2 tablespoons fresh lemon juice
2 cups chicken broth
2 tablespoons canola oil
2 pounds chicken breast tenderloins or strips
¼ cup capers
2 tablespoons extra-virgin olive oil
¼ cup chopped flat-leaf parsley
1 cup whole wheat or white flour
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
