Chicken Breast Cutlets with Artichokes and Capers Recipe

Chicken Breast Cutlets with Artichokes and Capers Recipes

  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins


Original recipe makes 6 servings

  •  1 cup whole wheat or white flour
  •  1/2 teaspoon salt
  •  1/8 teaspoon white pepper, or to taste
  •  1/8 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
  •  1/4 cup capers
  •  2 tablespoons butter
  •  1/4 cup chopped flat-leaf parsley


  1. Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  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.
  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.
  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.
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