Ingredients

 

1 cup whole wheat or white flour

1/2 teaspoon salt

1/8 teaspoon white pepper, or to taste

1/8 teaspoon black pepper, or to taste

2 pounds chicken breast tenderloins or strips

2 tablespoons canola oil

2 tablespoons extra-virgin olive oil

2 cups chicken broth

2 tablespoons fresh lemon juice

1 (12 ounce) jar quartered marinated artichoke hearts, with liquid

1/4 cup capers

2 tablespoons butter

1/4 cup chopped flat-leaf parsley

 

Directions

 

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.