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Chicken Breast Cutlets with Artichokes and Capers
SUBMITTED BY:
Pina
PHOTO BY:
scotdog98
"An easy and elegant chicken dish. Perfect when served family-style on a platter."
RECIPE RATING:
Read Reviews
(30)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
FOOTNOTES
Wine Tip
Try with a
Sauvignon Blanc
.
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REVIEWS
Reviewed on Jan. 22, 2008 by
charlotte
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charlotte
Jan. 22, 2008
My family and I loved receipe. I just made a small change the second time I made it. I used unmarinated artichokes. (I found the canned worked better than the frozen ones.Frozen artichokes were too tough) Be sure to rinse and drain artichokes well before adding to receipe. When I added cooked chicken back to pan I simmered longer than just a few minute so the sauce really thicker. Can't wait to make for company!
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7 users found this review helpful
My family and I loved receipe. I just made a small change the second time I made it. I used...
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Reviewed on Sep. 5, 2007 by
Tiffer258
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Tiffer258
Sep. 5, 2007
Very good and so easy to make. I cut the chicken into chunks and added 1/4 cup sundried tomatoes and a 1/4 white wine. Served it over Jasmine rice - a great meal to make after work.
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5 users found this review helpful
Very good and so easy to make. I cut the chicken into chunks and added 1/4 cup sundried...
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Reviewed on Jul. 4, 2007 by
YAGMOM
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YAGMOM
Jul. 4, 2007
Just made this dish for my husband, and he gave it great reviews! It was a simple dish, easy to make with ingredients I had on hand. Will definitely make this again and no need to tweak it...it's perfect!
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4 users found this review helpful
Just made this dish for my husband, and he gave it great reviews! It was a simple dish, easy...
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Reviewed on Jul. 19, 2007 by rachael123456
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rachael123456
Jul. 19, 2007
easy and delicious, used whole wheat flour, will definitely make again
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3 users found this review helpful
easy and delicious, used whole wheat flour, will definitely make again
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Reviewed on Jun. 5, 2007 by jentb
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jentb
Jun. 5, 2007
Excellent! I wouldn't change a thing.
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3 users found this review helpful
Excellent! I wouldn't change a thing.
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Reviewed on Apr. 24, 2007 by Lane
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Lane
Apr. 24, 2007
Made this exactly as recipe states and my husband loved it. Very easy and will make for company. Served over Rice. Delish!
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3 users found this review helpful
Made this exactly as recipe states and my husband loved it. Very easy and will make for...
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Reviewed on Apr. 11, 2007 by stephanie
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stephanie
Apr. 11, 2007
a little bit of work, but yummy and a little different from most of my current recipe favorites
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3 users found this review helpful
a little bit of work, but yummy and a little different from most of my current recipe favorites
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Reviewed on Mar. 6, 2008 by
scotdog98
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scotdog98
Mar. 6, 2008
Easy & good. I drained my artichoke hearts on a paper towel since some said it infused an off flavor. Capers & artichokes are an acquired taste if you ask me. I did have to dip the butter in flour because my sauce wouldn't thicken. Served over egg noodles & it was a very tasty, satisfying lunch. Thanks!
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2 users found this review helpful
Easy & good. I drained my artichoke hearts on a paper towel since some said it infused an off...
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Reviewed on May 2, 2007 by missbrain
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missbrain
May 2, 2007
tastey and almost too easy to make. i used a little extra lemon b/c i can't have enough of it. my boyfriend loves artichokes, so i'm going to make it again for him soon!
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2 users found this review helpful
tastey and almost too easy to make. i used a little extra lemon b/c i can't have enough of it....
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Reviewed on Aug. 15, 2008 by
Elizabeth