Diva Tasting-Chicken Breasts w/Artichokes

Chicken Breast Cutlets with Artichokes and Capers

  • 1 Cup wheat or white flour
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper, or to taste
  • 1/8 tsp. black pepper, or to taste
  • 2 pounds chicken breast tenderloins or strips
  • 2 Cups Cremini Mushrooms Sliced
  • 2 Tbsp. canola oil
  • 2 Tbsp. extra-virgin olive oil
  • 2 Cups chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
  • 1/4 Cup capers
  • 2 Tbsp. butter
  • 1/4 Cup chopped flat-leaf parsley
  • 2 Tbsp. canola oil
  • 2 Tbsp. extra-virgin olive oil

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, mushrooms, 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

Serve over your favorite Cooked Rice



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