About this recipe:An easy and elegant chicken dish. Perfect when served family-style on a platter.
125g wholemeal or plain flour
1/2 teaspoon salt
1/8 teaspoon white pepper, or to taste
1/8 teaspoon black pepper, or to taste
900g chicken breast mini fillets
2 tablespoons rapeseed oil
2 tablespoons extra-virgin olive oil
500ml chicken stock
2 tablespoons fresh lemon juice
1 (280g) jar artichoke hearts, with liquid
4 tablespoons capers
2 tablespoons butter
4 tablespoons chopped flat-leaf parsley
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Method Prep:20min › Cook:20min › Ready in:40min
Combine flour, salt and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
Heat rapeseed oil and olive oil in a large frying pan over medium-high heat. Add chicken 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.