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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat white flour	1	cup		455.0	95.3875	12.9125	1.225
salt	1/2	teaspoon		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
chicken breast	2	pounds		1560.3596	0.0	189.1482	83.9147
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
extra virgin olive oil	2	tablespoons		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
artichoke heart	1	jar	quartered marinated	-	-	-	-
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
butter	2	tablespoons		171.0	7.857	5.343	14.4
flat leaf parsley	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.