Chicken Breast Cutlets with Artichokes and Capers: A Mediterranean Delight

Italian Chef Team

2 months ago

Chicken Breast Cutlets with Artichokes and Capers: A Mediterranean Delight

Chicken breast cutlets offer a blank canvas for culinary creativity. Their mild flavor makes them incredibly versatile, and their quick cooking time is a boon for busy weeknights. This recipe elevates the humble chicken breast with the vibrant flavors of the Mediterranean: briny capers, tender artichoke hearts, lemon juice, and fragrant herbs.

This dish is a celebration of simple, fresh ingredients coming together to create something truly special. The artichokes provide a delicate, slightly sweet earthiness, while the capers offer a salty, tangy counterpoint. The lemon juice brightens the flavors, and a touch of white wine (optional, but highly recommended) adds depth and complexity. Served with a side of pasta, rice, or roasted vegetables, these chicken breast cutlets are a complete and satisfying meal.

Why This Recipe Works

* Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* Flavorful: The combination of artichokes, capers, lemon, and herbs creates a bright, vibrant, and Mediterranean-inspired flavor profile.
* Versatile: Serve these cutlets with a variety of sides, such as pasta, rice, couscous, or roasted vegetables.
* Healthy: Chicken breast is a lean protein source, and this recipe incorporates healthy fats and plenty of vegetables.

Ingredients You’ll Need

Before you begin, gather these ingredients:

* 4 boneless, skinless chicken breasts (about 6 ounces each)
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 cup olive oil
* 1 shallot, finely chopped
* 2 cloves garlic, minced
* 1/2 cup dry white wine (optional)
* 1 cup chicken broth
* 1 (14-ounce) can artichoke hearts, quartered and drained (or about 9 ounces of frozen artichoke hearts, thawed)
* 1/4 cup capers, drained
* 1/4 cup lemon juice, freshly squeezed
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
* Lemon wedges, for serving (optional)

Equipment

* Large skillet
* Shallow dishes or plates for dredging
* Meat mallet or rolling pin (optional, for pounding chicken)

Step-by-Step Instructions

Follow these detailed instructions to create perfect Chicken Breast Cutlets with Artichokes and Capers:

Step 1: Prepare the Chicken

* If the chicken breasts are very thick, place them between two sheets of plastic wrap and pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This will help them cook evenly and quickly. Pounding the chicken also tenderizes it.
* In a shallow dish, combine the flour, salt, and pepper. Mix well.
* Dredge each chicken breast in the flour mixture, ensuring it’s evenly coated on both sides. Shake off any excess flour.

Step 2: Sear the Chicken

* Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken; this will help create a nice sear.
* Carefully place the dredged chicken breasts in the hot skillet, making sure not to overcrowd the pan. You may need to cook the chicken in batches to avoid overcrowding, which can lower the temperature of the pan and prevent proper searing.
* Sear the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accurate doneness.
* Remove the chicken breasts from the skillet and set them aside on a plate.

Step 3: Sauté the Aromatics

* Reduce the heat to medium and add the chopped shallot to the skillet. Cook for about 2-3 minutes, or until softened and translucent. Be careful not to burn the shallot.
* Add the minced garlic and cook for another minute, or until fragrant. Garlic burns easily, so watch it closely.

Step 4: Deglaze the Pan (Optional)

* If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This process is called deglazing, and it adds a lot of flavor to the sauce. Cook for about 2 minutes, or until the wine has reduced slightly.

Step 5: Create the Sauce

* Pour the chicken broth into the skillet and bring to a simmer.
* Add the quartered artichoke hearts and drained capers to the skillet. Stir to combine.
* Simmer for about 5 minutes, or until the sauce has thickened slightly and the artichoke hearts are heated through.

Step 6: Finish the Dish

* Stir in the fresh lemon juice, parsley, and oregano.
* Return the cooked chicken breasts to the skillet and nestle them in the sauce.
* Spoon the sauce over the chicken breasts to coat them evenly.
* Heat through for another minute or two, until the chicken is warmed.

Step 7: Serve

* Serve the Chicken Breast Cutlets with Artichokes and Capers immediately. Garnish with extra parsley and lemon wedges, if desired.

Tips for Success

* Pound the Chicken Evenly: Pounding the chicken breasts to an even thickness ensures they cook evenly and quickly. If you don’t have a meat mallet, you can use a rolling pin or even the bottom of a heavy skillet.
* Don’t Overcrowd the Pan: When searing the chicken, avoid overcrowding the pan. This can lower the temperature of the pan and prevent proper searing. Cook the chicken in batches if necessary.
* Use Fresh Ingredients: Fresh herbs and lemon juice will make a big difference in the flavor of this dish. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
* Adjust the Seasoning: Taste the sauce before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to suit your taste.
* Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and add the cooked chicken breasts.

Variations

* Add Olives: For an even more Mediterranean flavor, add a handful of Kalamata olives or other briny olives to the sauce.
* Use Different Vegetables: Feel free to substitute other vegetables for the artichoke hearts, such as mushrooms, bell peppers, or zucchini.
* Make it Creamy: For a richer sauce, stir in a tablespoon or two of heavy cream or crème fraîche at the end.
* Add Red Pepper Flakes: For a touch of heat, add a pinch of red pepper flakes to the sauce.
* Use Chicken Thighs: While this recipe is written for chicken breasts, you can also use boneless, skinless chicken thighs. Chicken thighs will take a bit longer to cook.

Serving Suggestions

These Chicken Breast Cutlets with Artichokes and Capers are delicious served with a variety of sides:

* Pasta: Serve over your favorite pasta, such as linguine, spaghetti, or penne.
* Rice: Serve with white rice, brown rice, or risotto.
* Couscous: Serve with couscous or quinoa.
* Roasted Vegetables: Serve with roasted asparagus, broccoli, or Brussels sprouts.
* Mashed Potatoes: Serve with creamy mashed potatoes or mashed sweet potatoes.
* Crusty Bread: Serve with crusty bread for soaking up the delicious sauce.

Storage and Reheating

* Storage: Store leftover Chicken Breast Cutlets with Artichokes and Capers in an airtight container in the refrigerator for up to 3 days.
* Reheating: Reheat the chicken and sauce in a skillet over medium heat, or in the microwave. Be careful not to overcook the chicken when reheating.

Nutritional Information (Approximate, per serving)

* Calories: 350-400
* Protein: 40-45g
* Fat: 15-20g
* Carbohydrates: 10-15g

Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.

Recipe Card

Chicken Breast Cutlets with Artichokes and Capers

A Mediterranean-inspired dish featuring tender chicken breast cutlets in a bright and flavorful sauce with artichokes, capers, and lemon.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

Instructions:

1. Prepare the Chicken: If the chicken breasts are very thick, pound them to an even thickness of about 1/2 inch. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: Reduce the heat to medium and add the chopped shallot to the skillet. Cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute, or until fragrant.
4. Deglaze the Pan (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has reduced slightly.
5. Create the Sauce: Pour the chicken broth into the skillet and bring to a simmer. Add the artichoke hearts and capers. Simmer for about 5 minutes, or until the sauce has thickened slightly and the artichoke hearts are heated through.
6. Finish the Dish: Stir in the fresh lemon juice, parsley, and oregano. Return the cooked chicken breasts to the skillet and nestle them in the sauce. Spoon the sauce over the chicken breasts to coat them evenly. Heat through for another minute or two, until the chicken is warmed.
7. Serve: Serve immediately. Garnish with extra parsley and lemon wedges, if desired.

Enjoy your delicious Chicken Breast Cutlets with Artichokes and Capers!

Tags: Recipes