Recipe: Lemon Chicken Paillards with Crispy New Potatoes and Artichoke Hearts - What's Up? Media
A recipe from the National Chicken Council, this Lemon Chicken Paillards with Crispy New Potatoes is easy and delicious.
Keywords
- Anonymous
- Eat+Drink+Shop
- In
- Recipe
- The
- Bent
- Fork
- Year Issued: 2012
- Month Issued: 03
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Ingredients
- 1 ½ - 2 pounds thin-sliced chicken cutlets
- 1 pound baby new potatoes
- 3 tablespoons olive oil (divided)
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon fresh rosemary, chopped
- 1 15-ounce can artichoke hearts, well drained and halved
- 1 clove garlic, minced
- ½ cup white wine
- ½ cup low-sodium chicken oth
- 1 can (15 ounces) cannellini beans, drained
- 1 tablespoon capers, drained
- Juice and zest from 1 lemon
- 1 teaspoon softened unsalted butter mixed with 1 teaspoon all-purpose flour
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