CHICKEN BREAST CUTLETS with

CHICKEN BREAST CUTLETS with
ARTICHOKES and CAPERS

1 cup whole wheat or white flour
½ tsp. salt
1/8 tsp. white pepper, or to taste
1/8 tsp. black pepper, or to taste
2 lbs. chicken breast tenderloins or strips
2 Tbsp. canola oil
2 Tbsp. extra-virgin olive oil
2 cups chicken broth
2 Tbsp. fresh lemon juice
1 (12-oz.) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 Tbsp. butter1/4 cup chopped flat-leaf parsley

Combine the 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 breast 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 sauce for a few minutes to reheat. Serve on platter sprinkled with chopped fresh parsley.

Yield: 6 servings.