Best 5 Chicken Breast Cutlets With Artichokes And Capers Recipes

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Journey into a culinary delight with our tantalizing Chicken Breast Cutlets with Artichokes and Capers, a symphony of flavors that will awaken your senses. Savor the succulent chicken cutlets, expertly seasoned and pan-fried to golden perfection. Relish the company of vibrant artichoke hearts, adding a touch of sophistication and texture, while the tangy capers impart a burst of briny brightness. Complement this medley of flavors with a delectable sauce, a harmonious blend of white wine, chicken broth, and lemon juice, creating a luscious glaze that enhances every bite. Embark on a culinary expedition with our diverse collection of recipes, ranging from the classic to the innovative. Discover the art of creating delectable dishes that cater to every palate, and elevate your home cooking experience to new heights of culinary artistry.

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MACARONI GRILL'S SCALOPPINE DI POLLO (CHICKEN CUTLETS)



Macaroni Grill's Scaloppine di Pollo (Chicken Cutlets) image

This Macaroni Grill favorite combines chicken, artichokes, mushrooms, and capers that are served in a lemon butter sauce over pasta.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree     Pasta

Time 40m

Yield 10

Number Of Ingredients 18

For Lemon Butter Sauce:
4 ounces fresh lemon juice
2 ounces dry white wine
4 ounces heavy cream
1 pound butter
Kosher salt, to taste
Freshly ground black pepper, to taste
For Chicken and Pasta:
1 pound capellini pasta
2 teaspoons olive oil
2 tablespoons butter
6 to 8 chicken breasts, pounded thinly
1/2 to 3/4 cup all-purpose flour (seasoned with salt and pepper, for dredging)
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts , sliced
1 tablespoon capers, drained and rinsed
Chopped parsley, for garnish

Steps:

  • Gather the ingredients.
  • To a medium saucepan set over medium heat, add lemon juice and white wine. Bring to a boil and reduce by one-third.
  • Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.
  • Season with salt and pepper. Remove from heat and keep warm.
  • Gather the ingredients.
  • Cook pasta in a large pot of salted water until al dente . Remove from heat and drain. Keep warm.
  • Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.
  • Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.
  • Add half the butter sauce to chicken mixture and toss. Taste and adjust seasonings, adding more sauce if needed.
  • Place cooked pasta on each plate and add chicken mixture over pasta. Garnish with parsley.
  • Alternatively, mix pasta and chicken mixture together. Toss with butter sauce and serve. Source: Romano's Macaroni Grill

Nutrition Facts : Calories 782 kcal, Carbohydrate 29 g, Cholesterol 211 mg, Fiber 4 g, Protein 38 g, SaturatedFat 32 g, Sodium 522 mg, Sugar 2 g, Fat 58 g, ServingSize 10 servings, UnsaturatedFat 0 g

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS



Chicken Piccata with Lemon, Capers and Artichoke Hearts image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

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.

CHICKEN WITH ARTICHOKES AND ANGEL HAIR



Chicken with Artichokes and Angel Hair image

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves

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.

Nutrition Facts : Calories 573 g, Fat 16 g, Fiber 4 g, Protein 54 g

CHICKEN WITH ARTICHOKES AND CAPERS



Chicken With Artichokes and Capers image

Slicing the chicken thin and searing it quickly helps prevent it from drying out. It also leaves nice browned bits in the pan to make into a sauce; this one is inspired by the classic piccata sauce, but without frying the cutlets. Adapted from a recipe by Kristen Swenssen at Serious Eats. http://bit.ly/iiAKmq

Provided by DrGaellon

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, sliced into 1/2-inch filets
kosher salt
fresh ground black pepper
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 (15 ounce) can artichoke hearts, drained and cut into chunks
2 tablespoons capers
1 tablespoon unsalted butter, cut in 4 pieces
2 tablespoons chopped parsley
1 lemon, cut in wedges

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.

Nutrition Facts : Calories 276.7, Fat 9.8, SaturatedFat 3.1, Cholesterol 80.3, Sodium 419.6, Carbohydrate 15.5, Fiber 9.8, Sugar 1.9, Protein 28.2

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS



Romantic Chicken with Artichokes and Mushrooms image

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

Tips:

  • For tender and juicy chicken: Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness. This will help them cook evenly and quickly.
  • Don't overcrowd the pan: When searing the chicken, be sure to leave enough space between each piece so that they can brown evenly. If the pan is too crowded, the chicken will steam instead of sear.
  • Cook the chicken until golden brown: This will give the chicken a delicious flavor and prevent it from becoming dry.
  • Use high-quality ingredients: Fresh artichokes, capers, and sun-dried tomatoes will give this dish the best flavor. If you can't find fresh artichokes, you can use canned or frozen artichoke hearts.
  • Serve immediately: This dish is best served hot, so make sure to prepare all of the components ahead of time so that you can assemble the dish quickly.

Conclusion:

This Chicken Breast Cutlets with Artichokes and Capers recipe is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the artichokes and capers add a briny and tangy flavor, and the sun-dried tomatoes add a touch of sweetness. This dish is sure to please everyone at the table.

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