Chicken Breast Cutlets with Artichokes and Capers

Chicken Breast Cutlets with Artichokes and Capers

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.
Chicken Breast Cutlets with Artichokes and Capers
Chicken Breast Cutlets with Artichokes and Capers
Chicken Breast Cutlets with Artichokes and Capers
Chicken Breast Cutlets with Artichokes and Capers

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

Categories

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