Ingredients Jump to Instructions ↓

  1. 1 cup Flour

  2. 1/2 teaspoon Salt

  3. 1/4 teaspoon ground pepper

  4. 2 pounds boneless Chicken Breast, cut into strips

  5. 2 Tablespoons Vegetable or Canola Oil

  6. 2 Tablespoons Olive Oil

  7. 2 cups Chicken Broth

  8. 2 Tablespoons fresh Lemon Juice

  9. 1 each 12-ounce jar marinated Artichoke hearts, quartered- including liquid

  10. 1/4 cup Capers

  11. 1/8 teaspoon dried Oregano

  12. 2 tablespoons Butter

  13. 1/4 cup chopped fresh Italian Parsley

Instructions Jump to Ingredients ↑

  1. Combine flour, salt and pepper. Dredge the chicken strips in the flour mixture. Shake off excess **Heat oils in a large fry pan over Med-High heat. **Add chicken and cook on both sides (in batches if necessary) until golden brown and no longer pink in the middle. **Remove chicken from pan, set aside & cover to keep warm. **Pour chicken broth and lemon juice into pan. Bring to a simmer. **Stir to bring up the browned bits from bottom of pan. **Add Artichoke Heart quarters (plus liquid), Capers, Oregano and Butter to pan. **Simmer until mixture is reduced by half **Whisk in the butter. **Put chicken on serving platter and pour sauce over. Sprinkle Parsley over all and serve over rice or noodles.


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