Chicken Cutlets with Artichoke Hearts, Capers and Lemon

I used boneless, skinless chicken thighs because they just have more flavor than chicken breasts, but feel free to use either.  I place the chicken between two pieces of plastic wrap on a cutting board and using a meat mallet I pounded the chicken to about half an inch thick.

6 boneless, skinless chicken thighs – pounded

3 T. Wondra – or all purpose flour

Salt and pepper

Pam

1 15 oz. can artichoke hearts- cut in half

1 lemon’s worth of juice and zest

2 T. capers

After pounding the chicken, sprinkle both sides with Wondra, or flour and salt and pepper.

Heat a non-stick fry pan on high heat and spray with Pam; turn the heat down just a little.  Place only as much chicken in at a time so that the cutlets don’t touch each other.  Cook on one side until golden brown, about 3 minutes.  Flip over and brown the next side.

Put the chicken in a shallow pan in a 300º oven to finish the cooking for about 15 minutes.

Once you have cooked all the chicken.  Put the artichoke hearts, capers, lemons and lemon zest in the same fry pan without cleaning it out of any browned bits left from cooking the chicken.

Heat the artichoke hearts on medium high heat for about 5 minutes and pour over the chicken.

Variation to make a more brothy version:

Cook the chicken in a Dutch oven.  After browning the chicken deglaze the pan with a cup of white wine.  Add chicken back to the pan and add the artichoke hearts, lemon juice, zest capers and 1 cup of chicken broth.  Bring pot to a boil and reduce to simmer cooking for 15 minutes until chicken is cooked through.