Ingredients
6
6 servings
- •1 cup whole wheat or white flour
- •0.5 teaspoon salt
- •0.125 teaspoon white pepper, or to taste
- •0.125 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
- •0.25 cup capers
- •2 tablespoons butter
- •0.25 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.
Nutritional Facts
Per 6 servings
- Calories: 408
- Carbohydrate: 22g
- Fat: 19g
- Fiber: 5g
- Protein: 40g
- Sugar: 0g
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