Best Chicken Breast Cutlets With Artichokes And Capers Recipes

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

Chicken Breast Cutlets with Artichokes and Capers image

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

Provided by Josephine Franchino Twohy

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

CHICKEN WITH ARTICHOKES AND CAPERS

Chicken With Artichokes and Capers image

Slicing the chicken thin and searing it quickly helps prevent it from drying out. It also leaves nice browned bits in the pan to make into a sauce; this one is inspired by the classic piccata sauce, but without frying the cutlets. Adapted from a recipe by Kristen Swenssen at Serious Eats. http://bit.ly/iiAKmq

Provided by DrGaellon

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, sliced into 1/2-inch filets
kosher salt
fresh ground black pepper
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 (15 ounce) can artichoke hearts, drained and cut into chunks
2 tablespoons capers
1 tablespoon unsalted butter, cut in 4 pieces
2 tablespoons chopped parsley
1 lemon, cut in wedges

Steps:

Pat chicken dry and season both sides with salt and pepper.
Heat oil in a wide skillet (NOT non-stick) over medium-high heat until shimmering. Add chicken slices (do not crowd the pan; use two batches if necessary) and cook until browned, about 3-5 minutes per side. Remove to a warmed plate and tent with foil.
Add broth, wine and lemon juice to pan. Scrape up any browned fond with a wooden paddle. Add 2/3 of the artichoke hearts (save the rest for another use, or drizzle with good balsamic and serve as a side dish) and the capers. Simmer, stirring occasionally, until volume reduces to 1/2 cup.
Add butter and swirl pan (do not stir) until combined. Add parsley and chicken, as well as any accumulated juices. When chicken is warm again, serve over rice or orzo. Serve with a lemon wedge or two.

Nutrition Facts : Calories 276.7, Fat 9.8, SaturatedFat 3.1, Cholesterol 80.3, Sodium 419.6, Carbohydrate 15.5, Fiber 9.8, Sugar 1.9, Protein 28.2