Lemon Herb Chicken Cutlets with Artichokes and Capers

Recipe Collection: Dinner

Lemon Herb Chicken Cutlets with Artichokes and Capers elevate your dinner with a vibrant Italian dish that combines tender chicken with the bright flavors of lemon, artichokes, and capers. This non-vegetarian recipe is perfect for gluten and dairy-sensitive diners, offering a fresh and tangy profile that pairs beautifully with a variety of sides. Ideal for family gatherings or weeknight meals, these cutlets can be served alongside pasta, rice, or a crisp salad.

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Overview

This easy and elegant chicken dish combines tender chicken breast cutlets with the tangy flavors of artichokes and capers. Perfect for a family-style meal, this dish is both delicious and visually appealing when served on a platter.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy

Cuisine

Italian

Serving Size: 6

Cooking Time: 40 minutes

Ingredients

• 1 Cup whole wheat flour
• 0.5 Teaspoon (tsp) salt
• 1 Pinch white pepper, to taste
• 1 Pinch black pepper, to taste
• 2 Pounds (lb) chicken breast tenderloins, tenderized
• 2 Tablespoons (tbsp) canola oil
• 2 Tablespoons (tbsp) extra-virgin olive oil
• 2 Cups chicken broth
• 2 Tablespoons (tbsp) fresh lemon juice
• 12 Ounces (oz) jar quartered artichoke hearts, marinated
• 0.25 Cup capers, drained
• 2 Tablespoons (tbsp) butter, melted
• 0.25 Cup flat-leaf parsley, minced

Steps

1. Combine the flour, salt, white pepper, and black pepper in a bowl. Dredge the chicken in the seasoned flour, shaking off any excess.
2. Heat the canola oil and olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and no longer pink inside. Set aside.
3. Pour the chicken broth and lemon juice into the skillet. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits.
4. Add the artichoke hearts and capers, return to a simmer, and cook until the liquid is reduced by half.
5. Whisk the butter into the sauce until melted. Place the cooked chicken back into the pan and simmer in the sauce for a few minutes to reheat.
6. Serve the chicken on a platter, sprinkled with chopped fresh parsley. Enjoy!

Enjoy your homemade Lemon Herb Chicken Cutlets with Artichokes and Capers!