Chicken Breasts with Herbed Artichoke Cream

  • Yield: servings


6-- boneless, skinless chicken breasts, pounded to 1/2 inch thickness
3/4cup all purpose flour
2tablespoons rubbed sage
1-- carton EggBeaters
1 1/2cups panko bread crumbs
5tablespoons extra virgin olive oil
3-- garlic cloves, minced
1 1/2cups low sodium chicken broth
1/2cup dry white wine
1 1/2tablespoons fresh lemon juice
2tablespoons capers, rinsed
1-- 10 ounce can quartered artichoke hearts (no marinade)
1/4cup heavy cream
2tablespoons chopped fresh flat leaf Italian parsley
-- Sea salt
-- Freshly ground black pepper


Pat pounded chicken breasts dry. Season to taste with sea salt and black pepper. Place flour in a shallow dish. In a separate bowl, combine Eggbeaters with about one tablespoon water to make an eggwash. In a third dish, combine panko and rubbed sage.

Dredge chicken breasts in flour; dip into eggwash; dredge thoroughly again in panko/sage mixture. Shake off excess. Heat 2 tablespoons of olive oil in a large, heavy skillet over moderately high heat. Once olive oil is hot — but not smoking — saute three chicken breasts until browned on both sides and cooked through. Remove chicken from skillet and set aside. Repeat with 2 more tablespoons of olive oil and remaining 3 chicken breasts.

Add remaining tablespoon of olive oil to skillet and saute garlic, over medium heat, stirring frequently, for about 30 seconds until soft and fragrant. Adjust heat to medium-high and deglaze pan with chicken broth and white wine. Boil wine and broth mixture until reduced by a third. Add fresh lemon juice, cream, artichokes, capers, and sea salt and pepper to taste. Reduce heat and simmer for about 2 minutes.

Plate chicken breasts on large platter. Pour sauce over chicken. Garnish with fresh flat-leaf parsley.