- Chicken Breast Cutlets With Artichokes & Capers.jpg (22.67 KiB) Viewed 567 times
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 6
If served as six portions, provides 408 cals, 22.6g fat (of which 4g saturates), 0.3g sugar and 0.7g salt per portion.
Ingredients
- 1 cup whole wheat or white flour
- ½ tsp salt
- ⅛ tsp white pepper, or to taste
- ⅛ tsp black pepper, or to taste
- 900g (2lbs) chicken breast tenderloins or strips
- 2 tbsp canola oil
- 2 tbsp extra-virgin olive oil
- 2 cups chicken broth
- 2 tbsp fresh lemon juice
- 340g (12oz) jar quartered marinated artichoke hearts, with liquid
- ¼ cup capers
- 2 tbsp butter
- ¼ cup chopped flat-leaf parsley
Method
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.
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