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Chicken Breast Cutlets with Artichokes and Capers

Chicken Breast Cutlets with Artichokes and Capers

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Pina

Pina

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

charlotte
51

charlotte

1/22/2008

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 tough) 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!

Pina
33

Pina

9/10/2009

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 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!

Tiffer258
26

Tiffer258

9/5/2007

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.

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