Chicken Artichokes Recipe
Sautéed in an egg batter sauce with artichoke hearts and topped with our lemon caper sauce
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Ingredients
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Main Ingredients
Lemon Caper Sauce
Method
Preparation
- 1
Prepare Chicken
Trim and pound the chicken breasts to an even thickness. Season with salt and black pepper on both sides.
- 2
Prepare Artichokes
Open the can of artichoke hearts, drain them, and cut them into halves or quarters depending on their size.
Cooking Chicken
- 3
Make Egg Batter
In a medium bowl, whisk together the eggs and flour until smooth. The batter should be thick enough to coat the chicken.
- 4
Sauté Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Dip each chicken breast into the egg batter, allowing excess to drip off, then place in the skillet. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.
Cooking Artichokes and Sauce
- 5
Sauté Artichokes
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the prepared artichoke hearts and sauté for 3-4 minutes until they are slightly browned.
- 6
Prepare Lemon Caper Sauce
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in lemon juice, capers, and season with salt and black pepper. Let simmer for 2-3 minutes.
Final Assembly
- 7
Plate the Dish
On a serving platter, arrange the sautéed chicken breasts. Top with the sautéed artichokes and drizzle with the lemon caper sauce. Serve immediately.
