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Chicken Breast Cutlets with Artichokes and Capers

Rated as 4.49 out of 5 Stars

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

40 m servings 408 cals
Original recipe yields 6 servings

Directions

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  1. Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  2. 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.
  3. 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.
  4. 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


Per Serving: 408 calories; 18.6 g fat; 22 g carbohydrates; 40.1 g protein; 98 mg cholesterol; 719 mg sodium. Full nutrition

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Reviews

Read all reviews 253
  1. 320 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Hi everyone ... this is my recipe. The sauce is not supposed to be thick, but if you like it that way you can add a little cornstarch mixed with cold water, or make a roux (flour and butter). ...

Most helpful critical review

This was pretty good, glad I was able to use up the artichoke hearts I had in the fridge. It's a nice recipe to use once in awhile. Thanks!

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Hi everyone ... this is my recipe. The sauce is not supposed to be thick, but if you like it that way you can add a little cornstarch mixed with cold water, or make a roux (flour and butter). ...

My family and I loved receipe. I just made a small change the second time I made it. I used unmarinated artichokes. (I found the canned worked better than the frozen ones.Frozen artichokes were...

Very good and so easy to make. I cut the chicken into chunks and added 1/4 cup sundried tomatoes and a 1/4 white wine. Served it over Jasmine rice - a great meal to make after work.

Fantastic - This is a great recipe. Restaurant Quality. If you thought the liquid was too thin, you didn't reduce it enough. I used a small jar of artichokes in oil and drained it. Added a l...

Just made this dish for my husband, and he gave it great reviews! It was a simple dish, easy to make with ingredients I had on hand. Will definitely make this again and no need to tweak it...it'...

Holy cow, this is delish!!! I'm not going to lie, I was a bit skeptical about how this was going to turn out, but I am SO glad I tried it! I did thicken the sauce a bit using flour and butter, b...

Easy & good. I drained my artichoke hearts on a paper towel since some said it infused an off flavor. Capers & artichokes are an acquired taste if you ask me. I did have to dip the butter in flo...

It was delicious. I did make a few small changes tho. I reduced the chicken broth to 1 cup and substituted a cup moscato wine for the 2nd cup, and used half olive oil and half butter to saute th...

This recipe was good will make again with a few changes. 1. Instead of chicken stock I will use white wine. Also as with other reviews I added sun-dried tomoatoes it really brings the dish toget...