Breaded chicken cutlets sautéed in butter and served with a lemon caper sauce with artichoke hearts and green olives.
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
1/4 cup all-purpose flour
4 tablespoons freshly squeezed lemon juice
2 tablespoons capers
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1/4 cup chopped green olives
1 1/2 tablespoons chopped fresh flat-leaf parsley
4 tablespoons butter - divided use
- Lay chicken breasts between 2 sheets of plastic wrap and pound into 1/4-inch thickness. Dredge chicken in flour, patting off any excess.
- In small bowl stir together lemon juice, capers, artichoke hearts, olives and parsley.
- In large, non-stick skillet over medium heat, warm 1 tablespoon butter until melted. Add chicken breasts to pan, sautéing until golden, about 2 minutes each side. Remove chicken breasts to dinner plates.
- Reduce heat to low and add butter to pan. Stir until melted, add lemon juice mixture, continuing to stir until hot. Spoon some sauce over each chicken breast and serve immediately.
Makes 4 servings.
Tip: Recipe can easily be doubled.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.