Chicken Breast Cutlets with Artichokes and Capers

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.