Chicken Breast Strips with Artichokes and Capers
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
- Combine flour, salt and white and black peppers. Coat chicken in seasoned flour and shake off excess.
- 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.
- 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.
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(345)
Reviews in English (270)
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)
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)
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)