Chicken Breast Cutlets with Artichokes and Capers |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
An easy and elegant chicken dish. Perfect when served family-style on a platter. Ingredients:
1 cup whole wheat or white flour |
1/2 teaspoon salt |
1/8 teaspoon white pepper, or to taste |
1/8 teaspoon black pepper, or to taste |
2 pounds chicken breast tenderloins or strips |
2 tablespoons canola oil |
2 tablespoons extra-virgin olive oil |
2 cups chicken broth |
2 tablespoons fresh lemon juice |
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid |
1/4 cup capers |
2 tablespoons butter |
1/4 cup chopped flat-leaf parsley |
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.
|
|