Chicken Breast Cutlets with Artichokes and Capers82 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“An easy and elegant chicken dish. Perfect when served family-style on a platter.” - by Pina
Original recipe yields 6 servings
- Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
- 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.
Amount Per Serving (6 total)
- 408 cal
- 18.6 g
- 22 g
Based on a 2,000 calorie diet
Reviews (82)Rate This Recipe
"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 too t..." See moreough) Be sure to rinse and drain artichokes well before adding to receipe. When I added cooked chicken back to pan I simmered longer than just a few minute so the sauce really thicker. Can't wait to make for company! "
"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). Also I..." See more use thin chicken breast cutlets not tenderloins (the allrecipes staff changed my recipe to tenderloins). Thanks for all the nice compliments - I am glad most of you liked this!"
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