Chicken Breast Cutlets with Artichokes and Capers Best Dishes

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Chicken Breast Cutlets with Artichokes and Capers

"An easy and elegant chicken dish. Perfect while served family-fashion on a platter."

Ingredients :

1 cup entire wheat or white flour
half teaspoon salt
1/8 teaspoon white pepper, or to flavor
1/eight teaspoon black pepper, or to flavor
2 kilos chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons more-virgin olive oil
2 cups fowl broth
2 tablespoons clean 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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

Combine flour, salt, and white and black peppers. Dredge fowl in seasoned flour and shake off excess.
Heat canola oil and olive oil in a large skillet over medium-high heat. Add bird breasts and cook until golden brown on each aspects, and no longer crimson on the interior; set apart.
Pour in chook broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, go back to a simmer, and cook dinner until decreased by 1/2.
Whisk butter into sauce till melted. Place cooked bird again into pan, and simmer inside the sauce for a couple of minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Notes :

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