Chicken Breast Cutlets with Artichokes and Capers An easy and elegant chicken dish. Perfect when served family-style on a platter.
Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.Advertisement
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.
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.
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.
Per Serving: 408 calories; protein 40.1g; carbohydrates 22g; fat 18.6g; cholesterol 97.9mg; sodium 719.3mg.