Chicken Breast Cutlets with Artichokes and Capers

Chicken Breast Cutlets with Artichokes and Capers

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

Ingredients

40 m {{adjustedServings}} servings 408 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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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Reviews

92
  1. 114 Ratings

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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.