Wednesday, May 11, 2011

Chicken with Artichokes and Capers

This is Martha Stewart Everyday Food recipe. I have tweaked it a bit. It is one of those chicken dishes that I can get everyone in my family to eat..even my picky eater. I serve it with whole wheat angel hair pasta but I think it would be equally good with couscous or rice.


course salt and ground pepper
1/4 cup all purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 T olive oil
1 cup reduced sodium chicken broth
1 can (14 0z.) artichoke hearts packed in water, rinsed, drained and quartered
2 T rinsed and drained capers
1-2 T fresh lemon juice
2 T butter or margarine
1/2 cup fresh parsley leaves chopped


Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add lemon juice and swirl in butter or margarine until melted. Add artichokes, capers and the chicken with any juices. Gently heat through. Top with chopped parsley. Serve hot with pasta, cous cous, or rice.

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