Prep Time
10 Mins
Cook Time
20 Mins
Yield
Serves 4

How to Make It

Step 1

Preheat oven to 200ºF. Sprinkle chicken with salt and pepper and dredge in flour.

Step 2

Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of chicken cutlets and cook without moving until browned, about 3 minutes. Turn and cook until firm and browned on both sides, another 3 minutes. Transfer to a plate, loosely cover with foil and place in oven to keep warm.

Step 3

Add another Tbsp. butter and another Tbsp. oil to skillet and repeat with remaining chicken cutlets. Add to platter, re-cover and keep warm in oven.

Step 4

Add wine to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Stir in artichokes and heat through, about 2 minutes. Remove from heat and swirl in remaining Tbsp. butter. Season with salt and pepper. Pour sauce over chicken and serve immediately.

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