Chicken Breast Cutlets With Artichokes And Capers

1. 1

   Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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