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Chicken Breast Cutlets with Artichokes and Capers
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy chicken cutlets topped with tangy lemon artichoke and caper sauce.
Ingredients:
  • 1 cup whole wheat or white flour
  • 0.125 teaspoon white pepper, or to taste
  • 0.125 teaspoon black pepper, or to taste
  • 2 pounds chicken breast tenderloins or strips
  • 2 tablespoons canola oil
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
  • 0.25 cup capers
  • 0.25 cup chopped flat-leaf parsley
Instructions:
  • In a bowl, mix together flour, salt, white pepper, and black pepper. Coat the chicken in the seasoned flour mixture, shaking off any extra.
  • In a large skillet over medium-high heat, heat a mix of canola oil and olive oil. Cook chicken breasts until they're golden brown on both sides and fully cooked inside; then, set them aside.
  • Pour the chicken broth and lemon juice into the pan and bring it to a gentle simmer while scraping the caramelized bits from the bottom. Add the artichoke hearts and capers, then simmer until the liquid is reduced by half.
  • Combine butter carefully into the sauce until it melts. Return cooked chicken to the pan and let it simmer in the sauce briefly to warm through. Present on a platter, garnished with freshly chopped parsley.

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