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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.6 Kcal (1681 kJ) | ||
| Calories from fat | 185.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 32% | |
|---|---|---|---|
| Cholesterol | 103.9mg | 35% | |
| Sodium | 645.95mg | 27% | |
| Potassium | 240.19mg | 5% | |
| Total Carbs | 25.65g | 9% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 32.63g | 65% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 1.9mg | 10% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 136.38 Kcal (571 kJ) | ||
| Calories from fat | 62.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 32% | |
|---|---|---|---|
| Cholesterol | 35.28mg | 35% | |
| Sodium | 219.36mg | 27% | |
| Potassium | 81.57mg | 5% | |
| Total Carbs | 8.71g | 9% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 1.48g | 17% | |
| Protein | 11.08g | 65% | |
| Vitamin C | 3.9mg | 19% | |
| Iron | 0.6mg | 10% | |
| Calcium | 8.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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