Chicken Breast Cutlets with Artichokes and Capers

This recipe for Chicken Breast Cutlets with Artichokes and Capers is a quick and delicious dish that is perfect for a weeknight dinner. The chicken breast is pounded thin and coated in a flavorful mixture of breadcrumbs and Parmesan cheese, then pan-fried until golden and crispy. The cutlets are then topped with a tangy artichoke and caper sauce, adding a burst of flavor to every bite. Serve this dish with a side of roasted potatoes or steamed vegetables for a complete and satisfying meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 eggs, beaten
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/4 cup capers, drained
• 1 cup chicken broth
• 1/2 cup white wine
• Juice of 1 lemon
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped

Directions

1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch.
2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, salt, and pepper.
3. Place the flour and beaten eggs in two separate shallow dishes.
4. Dredge each chicken breast in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the chicken cutlets to the skillet and cook for 3-4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
7. Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1 minute, until fragrant.
8. Add the artichoke hearts and capers to the skillet and cook for 2-3 minutes.
9. Pour in the chicken broth, white wine, and lemon juice. Bring to a simmer and cook for 5 minutes, until slightly reduced.
10. Stir in the butter until melted and well combined.
11. Return the chicken cutlets to the skillet and cook for an additional 2-3 minutes, until heated through.
12. Garnish with fresh parsley and serve hot.

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