Recipe information
Ingredients for - Chicken Breast Cutlets with Artichokes and Capers
1. Whole wheat or white flour - 1 cup
3. White pepper, or to taste - ⅛ teaspoon
5. Chicken breast tenderloins or strips - 2 pounds
10. Quartered marinated artichoke hearts, with liquid - 1 (12 ounce) jar
How to cook deliciously - Chicken Breast Cutlets with Artichokes and Capers
1. Stage
Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
2. Stage
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.
3. Stage
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.
4. Stage
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.
