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1
If you are cutting the chicken yourself make sure it is very cold and you have a sharp knife. Cut three -four cutlets per breast. Salt & pepper each cutlet before lightly dredging into flour. (Only salt, pepper and dredge as many chicken cutlets you can saute at one time in a large frying pan.
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2
Heat a little oil in pan before adding chicken. Add chicken cutlets all at once. Cook on medium heat 2 minutes per side and refrain from color on chicken.
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3
Add oil a little at a time to pan. Remove chicken from pan and set aside. Repeat with all cutlets until all chicken is cooked.
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4
Once cutlets are finished add a little more oil to pan and cook onions and garlic only until they sweat. Once again no color.
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5
Deglaze with white wine at this time. Add chicken stock, lemon juice, 3/4 of zest & all of the thyme just until sauce starts to thicken.
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6
Add back chicken cutlets including any drippings in dish where chicken was holding.
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7
On low heat let the chicken continue cooking in the saute pan for 10 - 12 minutes until hot. Make sure the chicken is covered by sauce and rotate pieces continuously.
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8
Plate the chicken in the center of a platter.
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9
At this time add capers and artichokes to the remaining sauce. Heat through.
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10
Place the artichokes and capers around the chicken on the platter. Drizzle chicken with sauce. Garnish with remaining zest and fresh cut parsley.
