Chicken Breast Cutlets with Artichokes and Capers

Chicken Breast Cutlets with Artichokes and Capers

84 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Pina
Recipe by  Pina

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (84)

Rate This Recipe
charlotte
50

charlotte

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
32

Pina

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
25

Tiffer258

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.

More Reviews

Similar Recipes

Chicken Piccata with Artichoke Hearts
(183)

Chicken Piccata with Artichoke Hearts

Lemony Chicken with Artichoke Hearts
(130)

Lemony Chicken with Artichoke Hearts

Apricot Chicken with Balsamic Vinegar
(61)

Apricot Chicken with Balsamic Vinegar

Easy Chicken Cutlets with Apples
(50)

Easy Chicken Cutlets with Apples

Korean Spicy Chicken Tenders with Sweet Apple
(23)

Korean Spicy Chicken Tenders with Sweet Apple

Crispy Italian Chicken Topped with Mozzarella
(14)

Crispy Italian Chicken Topped with Mozzarella

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Piccata with Artichoke Hearts

>

next recipe:

Chicken and Kale Raviolini