chicken breast cutlets with artichokes and capers

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.