Chicken Breast Strips with Artichokes and Capers

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    Chicken Breast Strips with Artichokes and Capers

    Chicken Breast Strips with Artichokes and Capers

    (249)
    40min


    113 people made this

    An easy and elegant chicken dish.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (249)

    Reviews in English (249)

    by
    97

    Hi everyone ... this is my recipe. The sauce is not supposed to be thick, but if you like it that way you can add a little cornstarch mixed with cold water, or make a roux (flour and butter). Also I use thin chicken breast cutlets not tenderloins (the allrecipes staff changed my recipe to tenderloins). Thanks for all the nice compliments - I am glad most of you liked this!  -  03 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    89

    My family and I loved receipe. I just made a small change the second time I made it. I used unmarinated artichokes. (I found the canned worked better than the frozen ones.Frozen artichokes were too tough) Be sure to rinse and drain artichokes well before adding to receipe. When I added cooked chicken back to pan I simmered longer than just a few minute so the sauce really thicker. Can't wait to make for company!  -  22 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    43

    Very good and so easy to make. I cut the chicken into chunks and added 1/4 cup sundried tomatoes and a 1/4 white wine. Served it over Jasmine rice - a great meal to make after work.  -  05 Sep 2007  (Review from Allrecipes USA and Canada)

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