This is Martha Stewart Everyday Food recipe. I have tweaked it a bit. It is one of those chicken dishes that I can get everyone in my family to eat..even my picky eater. I serve it with whole wheat angel hair pasta but I think it would be equally good with couscous or rice.

Ingredients:

course salt and ground pepper

1/4 cup all purpose flour

8 thin chicken cutlets (about 1 1/2 pounds total)

2 T olive oil

1 cup reduced sodium chicken broth

1 can (14 0z.) artichoke hearts packed in water, rinsed, drained and quartered

2 T rinsed and drained capers

1-2 T fresh lemon juice

2 T butter or margarine

1/2 cup fresh parsley leaves chopped

Preparation:

Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add lemon juice and swirl in butter or margarine until melted. Add artichokes, capers and the chicken with any juices. Gently heat through. Top with chopped parsley. Serve hot with pasta, cous cous, or rice.

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This is an old recipe I resurrected recently when I had my sister Ellen's family over for Shabbat dinner. My brother-in-law does not like chicken on the bone so this was perfect as it uses chicken cutlets. It was a big hit...even with the kids!

Ingredients:

1/2 C red wine vinegar

1/2 C plus one T olive oil

handful of dried oregano

1/4 C fresh parsley

1 head fresh garlic pureed

salt and pepper

1 cup olives (I used a small can of sliced black ones)

3 bay leaves

3/4 cup brown sugar

1 C red wine

8 shallots

1 T margarine

1 C sun dried tomatoes

2 16 oz. cans of artichoke hearts

8 boneless chicken breasts

Preparation:

Cut chicken into bite size pieces. Mix vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt and pepper, bay leaves and olives. Marinate the chicken overnight in this mixture.

Next day, transfer chicken and marinade to a baking dish and sprinkle brown sugar and red wine on top. Bake at 350 degrees for 45 -60 minutes.

Meanwhile slice and saute' shallots in margarine and 1 T olive oil. Pour boiling water over sun dried tomatoes and let sit for 2-3 minutes. Then drain off water and add tomatoes to pan with shallots and artichokes. Saute' another few minutes. Then pour that mixture over the chicken and cook for another 10 minutes or so.

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Tonight's Dinner - 1/4/11


This is so delicious and easy to make.  It's one of my husbands favorite dishes (even though it's a newer dish I started to make)  If you don't like artichokes or capers just leave them out.  This recipe makes a big family portion (10-12) so just halve the ingredients to make a smaller amount. Serve over pasta or rice with roasted asparagus.  YUM!

Ingredients:

12 chicken cutlets (thin)
Salt and freshly ground pepper to taste
Garlic powder to taste
All-purpose flour
4 tablespoons butter - divided use
2 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
Lemon slices for garnish (optional)
1 can of artichoke hearts drained
1/4 cup of capers drained and rinsed

Preparation:

Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess.
In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Remove from pan; keep warm.
Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute. Stir in chicken broth, stirring up any browned bits from the bottom of skillet. Heat to boiling and cook until thickened, about 2 to 3 minutes.
Remove from heat and stir in lemon juice and parsley. Season with additional salt and pepper, as desired.

Arrange chicken cutlets in a baking dish and add artichoke hearts, capers and lemon slices.  Pour lemon sauce over the top, cover and bake in a 350 degree oven for 25 minutes until heated through.  
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