Chicken Breast Strips with Artichokes and Capers

    Chicken Breast Strips with Artichokes and Capers


    113 people made this

    An easy and elegant chicken dish.

    Serves: 6 

    • 1 cup (125g) wholemeal or white flour
    • 1/2 teaspoon salt
    • pinch of white pepper, or to taste
    • pinch of black pepper, or to taste
    • 1kg chicken breast, cut into strips
    • 2 tablespoons canola oil
    • 2 tablespoons extra-virgin olive oil
    • 2 cups (500ml) chicken stock
    • 2 tablespoons fresh lemon juice
    • 1 (340g) jar quartered marinated artichoke hearts, with liquid
    • 1/4 cup capers
    • 2 tablespoons butter
    • 1/4 cup chopped flat-leaf parsley

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine flour, salt and white and black peppers. Coat chicken in seasoned flour and shake off excess.
    2. Heat canola oil and olive oil in a large frypan over medium-high heat. Add chicken breasts and cook until golden brown on both sides and no longer pink on the inside; set aside.
    3. Pour in chicken stock and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelised bits. Add artichoke hearts and capers, return to a simmer and cook until reduced by half.
    4. 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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