Chicken Breast Cutlets with Artichokes and Capers

Chicken Breast Cutlets with Artichokes and Capers

Pina 0

"An easy and elegant chicken dish. Perfect when served family-style on a platter."


40 m servings 408 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 115 Ratings


My family and I loved receipe. I just made a small change the second time I made it. I used unmarinated artichokes. (I found the canned worked better than the frozen ones.Frozen artichokes were...

Hi everyone ... this is my recipe. The sauce is not supposed to be thick, but if you like it that way you can add a little cornstarch mixed with cold water, or make a roux (flour and butter). ...

Very good and so easy to make. I cut the chicken into chunks and added 1/4 cup sundried tomatoes and a 1/4 white wine. Served it over Jasmine rice - a great meal to make after work.

Just made this dish for my husband, and he gave it great reviews! It was a simple dish, easy to make with ingredients I had on hand. Will definitely make this again and no need to tweak'...

Easy & good. I drained my artichoke hearts on a paper towel since some said it infused an off flavor. Capers & artichokes are an acquired taste if you ask me. I did have to dip the butter in flo...

Holy cow, this is delish!!! I'm not going to lie, I was a bit skeptical about how this was going to turn out, but I am SO glad I tried it! I did thicken the sauce a bit using flour and butter, b...

This recipe was good will make again with a few changes. 1. Instead of chicken stock I will use white wine. Also as with other reviews I added sun-dried tomoatoes it really brings the dish toget...

mega yum! Just made this for my boyfriend and he's starting to think I have a clue in the kitchen. I made it as it is here and served over orzo mixed with a little fresh lemon juice. I'm not...

Excellent! I wouldn't change a thing.