Recipe by Pina
"An easy and elegant chicken dish. Perfect when served family-style on a platter."
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whole wheat or white flour
white pepper, or to taste
black pepper, or to taste
chicken breast tenderloins or strips
extra-virgin olive oil
fresh lemon juice
1 (12 ounce) jar
quartered marinated artichoke hearts, with liquid
chopped flat-leaf parsley
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!
This was pretty good, glad I was able to use up the artichoke hearts I had in the fridge. It's a nice recipe to use once in awhile. Thanks!
Hi everyone ... this is my recipe. The sauce is not supposed to be thick, but if you like it that way you can add a little cornstarch mixed with cold water, or make a roux (flour and butter). Also I use thin chicken breast cutlets not tenderloins (the allrecipes staff changed my recipe to tenderloins). Thanks for all the nice compliments - I am glad most of you liked this!
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.
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!
Holy cow, this is delish!!! I'm not going to lie, I was a bit skeptical about how this was going to turn out, but I am SO glad I tried it! I did thicken the sauce a bit using flour and butter, but other than that I followed the recipe to the letter. So yummy!!!
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!
This recipe was good will make again with a few changes. 1. Instead of chicken stock I will use white wine. Also as with other reviews I added sun-dried tomoatoes it really brings the dish together. Also I didn't bread the chicken it was late and I just wanted to get dinner done. I really don't think it hurt the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Breast Cutlets with Artichokes and Capers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 408
** Calories from Fat: 167
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