Chicken Breast Cutlets With Artichokes And Capers Recipes

Steps:

• Pat chicken dry and season both sides with salt and pepper.
• Heat oil in a wide skillet (NOT non-stick) over medium-high heat until shimmering. Add chicken slices (do not crowd the pan; use two batches if necessary) and cook until browned, about 3-5 minutes per side. Remove to a warmed plate and tent with foil.
• Add broth, wine and lemon juice to pan. Scrape up any browned fond with a wooden paddle. Add 2/3 of the artichoke hearts (save the rest for another use, or drizzle with good balsamic and serve as a side dish) and the capers. Simmer, stirring occasionally, until volume reduces to 1/2 cup.
• Add butter and swirl pan (do not stir) until combined. Add parsley and chicken, as well as any accumulated juices. When chicken is warm again, serve over rice or orzo. Serve with a lemon wedge or two.

Steps:

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

Steps:

• Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
• Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
• Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

Steps:

• Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
• Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
• Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Steps:

• Heat the olive oil in a large skillet.
• Add the onion and garlic and cook for three minutes.
• Add the chicken and cook until lightly browned.
• Add the mushrooms and cook 2 minuts more.
• Add the flour and cook 1 minute, stirring.
• Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
• REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
• Add the artichokes.
• Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
• Season with salt and pepper.
• Serve the chicken and sauce over linguini or rice and garnish with the capers.

Steps:

• Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.
• Preheat broiler. Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat lightly. Arrange asparagus in single layer at 1 short end of large rimmed baking sheet. Add shallots to same bowl; toss to coat with oil mixture. Arrange in center of same rimmed baking sheet. Add chicken to same bowl; toss to coat. Using tongs, transfer chicken to same rimmed baking sheet, arranging in single layer at opposite end of sheet. Sprinkle vegetables and chicken with salt and pepper.
• Broil chicken and vegetables 4 minutes. Turn chicken cutlets and asparagus spears over; toss shallots. Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes. Divide chicken cutlets among plates; top with shallots. Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.