Name: Chicken Breast Cutlets with Artichokes and Capers
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Whole wheat or white flour - 1 cup; Salt - ½ teaspoon; White pepper, or to taste - ⅛ teaspoon; Black pepper, or to taste - ⅛ teaspoon; Chicken breast tenderloins or strips - 2 pounds; Canola oil - 2 tablespoons; Extra-virgin olive oil - 2 tablespoons; Chicken broth - 2 cups; Fresh lemon juice - 2 tablespoons; Quartered marinated artichoke hearts, with liquid - 1 (12 ounce) jar; Capers - ¼ cup; Butter - 2 tablespoons; Chopped flat-leaf parsley - ¼ cup

Ingredients for - Chicken Breast Cutlets with Artichokes and Capers

1. Whole wheat or white flour 1 cup

2. Salt ½ teaspoon

3. White pepper, or to taste ⅛ teaspoon

4. Black pepper, or to taste ⅛ teaspoon

5. Chicken breast tenderloins or strips 2 pounds

6. Canola oil 2 tablespoons

7. Extra-virgin olive oil 2 tablespoons

8. Chicken broth 2 cups

9. Fresh lemon juice 2 tablespoons

10. Quartered marinated artichoke hearts, with liquid 1 (12 ounce) jar

11. Capers ¼ cup

12. Butter 2 tablespoons

13. Chopped flat-leaf parsley ¼ cup

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.