Chicken, Capers, Artichokes – easy tasty meal! Don’t overcook the chicken!

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chicken-tenders-with-artichokes-capers-and-lemon

This was a fast easy meal as long as you have all the ingredients – which I did!

Chicken Breast Cutlets with Artichokes and Capers

Ingredients

  • 1 cup white flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, or to taste
  • 2 pounds chicken breast tenders
  • 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
  • 1/4 cup capers
  • 1/4 cup chopped flat-leaf parsley

Directions

  1. Combine flour, salt, and pepper. 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. Do NOT OVER COOK – I did and chicken tenders  ( which are basically sliced chicken breast) toughens up REALLY fast.
  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 or even less than half
  4. 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.
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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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