• 6servings
  • 20minutes
  • 408calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, D
MineralsSelenium, Natrium, Chromium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup whole wheat or white flour

  2. 1/2 teaspoon salt

  3. 1/8 teaspoon white pepper, or to taste

  4. 1/8 teaspoon black pepper, or to taste

  5. 2 pounds chicken breast tenderloins or strips

  6. 2 tablespoons canola oil

  7. 2 tablespoons extra-virgin olive oil

  8. 2 cups chicken broth

  9. 2 tablespoons fresh lemon juice

  10. 1 (12 ounce) jar quartered marinated artichoke hearts, with liquid

  11. 1/4 cup capers

  12. 2 tablespoons butter

  13. 1/4 cup chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  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.


Send feedback