An easy and elegant chicken dish Perfect when served familystyle on a platter
Prep Time
40 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Combine 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 breasts 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 the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
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