Chicken Breast Cutlets with Artichokes and Capers Recipe - Allrecipes.com
Chicken Breast Cutlets with Artichokes and Capers Recipe
  • READY IN 40 mins

Chicken Breast Cutlets with Artichokes and Capers

Recipe by  

"An easy and elegant chicken dish. Perfect when served family-style on a platter."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Nov 04, 2010

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!

 

111 Ratings

Sep 10, 2009

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!

 
Sep 05, 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.

 
Jul 04, 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!

 
Mar 06, 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!

 
Feb 07, 2011

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!!!

 
Feb 21, 2012

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.

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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