Lemon Herb Chicken Cutlets with Artichokes and Capers

Recipe Collection: Dinner

Lemon Herb Chicken Cutlets with Artichokes and Capers elevate your dinner with a non-vegetarian Italian dish that bursts with tangy lemon and briny capers. This gluten and dairy-free recipe is perfect for family gatherings, offering a harmonious blend of flavors and textures that will impress everyone at the table.

The bright citrus notes complement the tender chicken and the richness of artichokes, making it versatile for various meals. Serve it alongside pasta, rice, or a fresh salad for a complete dining experience.

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Overview

This easy and elegant chicken dish combines the tangy flavors of lemon and capers with the richness of artichokes. Perfect for a family-style meal, this recipe is sure to impress with its delightful blend of tastes and textures.

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
• 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 marinated artichoke hearts, with liquid
• 0.25 Cup capers
• 2 Tablespoons (tbsp) butter, melted
• 0.25 Cup flat-leaf parsley, minced

Steps

1. Combine the flour, salt, and peppers 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 to the skillet, 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 minced fresh parsley. Enjoy!

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