Chicken Breast Cutlets with Artichokes and Capers

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

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Prep Time 20

Cook Time 20

Total Time 40

Course lunch/dinner

Cuisine Mediterranean

Servings 6 people

Calories 4132.6 kcal

Equipment

1 Large Skillet Preferably non-stick or cast iron for even browning.
1 Shallow Dish or Plate For dredging the chicken.
1 Whisk For emulsifying butter into the sauce.
1 Tongs or Spatula For handling chicken and scraping the pan.
1 Cutting Board and Knife For chopping parsley.

Ingredients

Main

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper or to taste
⅛ 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
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Instructions

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.

Notes

For optimal browning and tenderness, ensure chicken cutlets are uniform in thickness and patted thoroughly dry before dredging. Don't overcrowd the skillet during initial searing; cook in batches if necessary to maintain high heat and achieve a beautiful golden crust. The caramelized bits at the bottom of the pan (fond) are packed with flavor; make sure to deglaze thoroughly with the broth and lemon juice, scraping them up to enrich your sauce. When reducing the sauce, aim for a noticeable concentration of flavor. Whisking in cold butter at the very end, off the direct heat, will give your sauce a luxurious, emulsified texture and glossy sheen. Taste and adjust seasoning before serving, as capers and marinated artichokes already contribute significant saltiness.