Chicken Breast Cutlets with Artichokes and Capers

Recipe View 5 mins In a shallow dish, combine the flour, salt, white pepper, and black pepper. Dredge the chicken cutlets in the seasoned flour mixture, ensuring they are evenly coated. Shake off any excess flour. (5 minutes)

Recipe View 11 mins Heat the canola oil and olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken cutlets in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. (10-12 minutes)

Recipe View 14 mins Pour the chicken broth and lemon juice into the skillet. Bring to a simmer over medium heat, scraping the bottom of the pan to dissolve any browned bits (fond). Add the artichoke hearts (with their marinade) and capers. Return to a simmer and cook for 5-7 minutes, or until the sauce has reduced by about half and slightly thickened. (12-15 minutes)

Recipe View 4 mins Reduce the heat to low and whisk in the cold butter, one cube at a time, until melted and emulsified into the sauce. The sauce should be smooth and glossy. (3-5 minutes)

Recipe View 3 mins Return the cooked chicken cutlets to the skillet and gently simmer in the sauce for 2-3 minutes, turning to coat, until heated through. (5 minutes)

Recipe View 0 mins To serve, arrange the chicken cutlets on a platter and spoon the artichoke-caper sauce over the top. Garnish generously with chopped fresh parsley. Serve immediately.