A simple yet stylish chicken dish. Perfect when placed on a dish and served family-style.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 | 408 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 5 g |
| Protein | 40 g |
| Saturated Fat | 4 g |
| Sodium | 719 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Love the combination of artichoke hearts and chicken. The capers (which my friend brought from Greece) were bursts of flavor compliments. Easy and delicious.
Great simple recipe. It looked great and I’d be happy to serve it to company.
Added garlic,mushrooms and at the end 1/2 cup heavy cream
Very tasty! I added some sautéd mushrooms which were a nice touch. I like a sharper flavor so next time I’ll add more capers. A definite keeper!
My daughter loved it and wants me to make it every day
This Recipe is fabulous. My husband and I love it. I adjusted accordingly to our taste. I added a little more chicken broth to cut out some of tang. I read another reviewer that said sun dried tomatoes were good in it, so I added them. Mushrooms were calling my name, so I added a small can of them. Supurb! There is so much you can do with this recipe. Add any veggie you want. I think the next time i make it, I will serve it over escarole. Thank you for a great recipe! No photo, because we ate it all. 🙂
I did add black olives at the end. It was so easy to make. I used half chicken breasts and served with mashed potatoes and green beans. It would be good with rice or over pasta too.
I used boneless skinless chicken thighs. The family loved it! Its definitely a do again.
Wonderful recipe and fairly easy to make too! I always season my chicken before flouring, but the only other thing I did differently was to sub half the broth with Chardonnay. The taste is divine. If you want a thicker sauce, it’s certainly easy to mix a tablespoon of corn starch with a half a cup of broth and mix it in with the sauce while it’s at a boil. Thanks for a fantastic recipe!
Super easy to make with items you have in the pantry, but tastes like it is a bit fancy. Everyone in my family loved it. My husband said “we have to make this again”. Followed as directed. Give time for sauce to thicken. I added a TBS of flour to thicken. Versatile, would be great over rice, pasta, potatoes, etc. Light flavor. Easy to personalize with garlic, or red pepper, or whatever you prefer.
Delicious. I doubled the tomatoes
What a great and easy recipe! Very simple but so flavorful. I didn’t have any flour on hand, so didn’t dredge, but it came out just fine (and probably a little lighter). Added a tiny bit of garlic powder at the end to give it a little ‘Italian pizzaz’ and it was fantastic. Served with fresh French-cut green beans and a brown/wild rice mix. Everything done in less than 30 minutes. A perfect work night meal. Will definitely cook again and maybe add some sun dried tomatoes. Thanks for this one!
Excellent all around flavor. I like to add another jar of artichokes without juices. Basmati, or your rice of choice, pairs nicely with the chicken.
I over reduced my sauce slightly, my own fault. But this is easy and fancy. I would describe the sauce as a lemon butter sauce.
I made this without the artichokes, because my family doesn’t like them. REALLY easy and very tasty!
Excellent! The perfect blend of flavors. I followed the recipe except for adding a couple sprigs of fresh thyme while simmering the sauce. Delish and a definite repeater.
Excellent and EASY! I used cutlet halves so they would fit in the pan for final heating better.
This was a superb recipe— easy, elegant, and delicious. I followed the recipe exactly, but I did add a healthy bunch of steamed baby spinach to the sauce after I added back the chicken (just because I needed to use it up). Some reviewers drained and rinsed the artichokes; I did NOT, and the sauce was delightfully tangy, but not overpowering. I served it over angel hair pasta, and had freshly grated cheese for those who wanted it. (The cheese was a fine addition, BTW.). One thing I would change: I only needed about half the flour and had to throw the rest away (I hated to waste it!), so I will prepare only a 1/2 cup of flour next time, but leave the salt and pepper amounts the same. This was a great recipe—thank you!
Delicious.
Big hit for Father’s Day gathering! I made a double batch for group of 10 and there weren’t any leftovers.
Super easy and delicious. Followed the recipe fairly close. The sauce came out perfectly and was great over angel hair pasta.