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

Prep     20 m    Cook    20 m    Ready In    40 m


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

Chicken Breast Cutlets with artichokes and capers