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Chicken - Lemon Chicken with Artichokes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Chicken Breast Cutlets with Artichokes and Capers | |
| 1 cup | whole wheat |
| white flour, alternative | |
| 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:
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.
PR 20 mins; COOK 20 mins; READY IN 40 mins
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