Tonight's Dinner - 1/4/11
This is so delicious and easy to make. It's one of my husbands favorite dishes (even though it's a newer dish I started to make) If you don't like artichokes or capers just leave them out. This recipe makes a big family portion (10-12) so just halve the ingredients to make a smaller amount. Serve over pasta or rice with roasted asparagus. YUM!
12 chicken cutlets (thin)
Salt and freshly ground pepper to taste
Garlic powder to taste
4 tablespoons butter - divided use
2 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
Lemon slices for garnish (optional)
1 can of artichoke hearts drained
1/4 cup of capers drained and rinsed
Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess.
In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Remove from pan; keep warm.
Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute. Stir in chicken broth, stirring up any browned bits from the bottom of skillet. Heat to boiling and cook until thickened, about 2 to 3 minutes.
Remove from heat and stir in lemon juice and parsley. Season with additional salt and pepper, as desired.
Arrange chicken cutlets in a baking dish and add artichoke hearts, capers and lemon slices. Pour lemon sauce over the top, cover and bake in a 350 degree oven for 25 minutes until heated through.