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Slice the breasts in half horizontally. If the pieces are still thick, put them between two pieces of plastic wrap and pound them with a meat mallet or rolling pin to 1/4-inch thickness.
Sprinkle the chicken all over with salt and pepper. Place the flour on a plate. Beat eggs with a whisk or fork on a second plate. Place breadcrumbs on a third plate. Coat the chicken lightly and evenly in flour. Coat in egg. Coat lightly and evenly in the crumbs. Lay the coated pieces aside in a single layer to dry a bit.
Warm 2 tbsp of the butter and 2 tbsp of the oil in a large skillet over medium high heat. When the foam subsides, add half the chicken to the skillet and cook undisturbed, turning once, until golden brown outside and cooked through, about 3 minutes per side. When ready to turn, the chicken will release easily from the pan with no tugging. Transfer to a platter and tent loosely with aluminum foil to keep warm. Repeat with the remaining butter, oil and chicken.
Add the wine or broth and stir to loosen any browned bits from the bottom of the pan. Stir in the artichoke hearts, lemon juice and capers. Cook over medium high heat, stirring, until bubbling and heated through, about 2 minutes. Check the sauce for seasoning.
Spoon the sauce over the chicken, sprinkle with the parsley, and serve warm.
*Can use fresh artichokes when in season. See our step by step guide for cleaning fresh artichokes.
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Very easy to prepare and delicious…felt like we were eating in a restaurant without having to leave home. Served with instant pot risotto with peas. My family loved this meal.
Very easy and delicious!
Loved this recipe. I even got the butcher to run the chicken through the tenderizer machine. It was amazing. I took the advice of others and doubled the sauce portion. I served over angel hair noodles. Definitely make this!
Delicious!
Super simple and AMAZING!
Great recipe . One of my favorites. Thnx for bringing the ground chuck back at 2.99lb
Great easy recipe... never knew what to do with those marinated artichoke hearts in the frig!!!
Simple, easy and delicious . What more can you ask for during this time when everyone is cooking and looking for easy recipes, they must be delicious also.
The magic (and missing) ingredient to this recipe is 1\2 teaspoon Dijon mustard, 1 tsp. if you’re doubling the sauce for angel hair pasta. Otherwise, it sort of tastes two dimensional, like lemon chicken soup or sour wine sauce.
I've made this dish many times and it's always very good. It tastes like you spent more time in the kitchen that you really did. One of my favorite dishes. It's delicious with garlic sauteed spinach.
I made this chicken for my husband one night and it has fast become his favorite chicken! In fact, I am making it tonight! I kept to the recipe except for the amount of lemon juice (I used less). It has become my go-to meal!
Wonderful meal. Made this for my family tonight big hit everyone loved it. I doubled the sauce and made it with a salad and thin spaghetti noodles.
WOW! We really loved this dish ( easy but messy). I served it on papperdelle pasta. The sauce was divine. This will be a staple in my recipes.
I have made this dish many times. Elegant enough for company, delicious enough to become your new family favorite!! Serve over angel hair pasta, if desired.
Made this last night, simply great! Only change was doubling the sauce and artichokes. When doubling don’t double the lemon juice, was just a little too intense. Will make again, my husband loved it!
Great and easy
I love this recipe...my family loves it as well! Since the first time it is a weekly dinner
Seems like a lot of ingredients but it is simple to make and very tasteful. I changed nothing. I like to make a recipe exactly as it is printed and then alter to taste if necessary. I would more artichokes next time.
I make this dish quite frequently. My daughter always asks me to make extra lemon sauce. I think the artichokes add a little something extra
Perfect dish to make for guest, make a little extra Sauce and serve over fettuccine!! Yummy!!
I made it & loved it! Very easy & chicken with Panko, flour & egg dredge looked exactly like picture. I will double the chicken stock, lemon, artichokes & capers for extra sauce. Thank you!
This was easy to prepare, I used white wine instead of chicken stock. The only side dish was a simple spinach salad with shaved carrots, peas and small tomatoes. It made a week night seem like a special event. The salad dressing was white wine and olive oil with fresh basil and oregano ( grown from the plants purchased at Fresh Market this spring).
Super easy and good. If you do the prep in advance, you can zip away from your guests for just the few minutes it takes to cook.
This is always a easy dish to prepare and gets rave reviews from guests. Personally I use the Panko as it makes a lighter Chicken Piccata. Serve with a fresh vegetable and yummy desert. Bon appetite as Julia would say.
love this! my favorite!