Chicken Breast Cutlets with Artichokes and Capers

Chicken Breast Cutlets with Artichokes and Capers An easy and elegant chicken dish. Perfect when served family-style on a platter.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 40 mins

    SERVING : 6

    YIELD : 6 servings

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

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  • 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.