• 3 Boneless, Skinless Chicken Cutlets
  • 1/4 Cup Flour
  • Salt and pepper to taste
  • 3 Tbsp. Parmesan Cheese
  • 4 Tbsp. Butter
  • 4 Tbsp. Olive Oil
  • 1/2 Cup White Wine
  • 1 Lemon, juiced
  • 1/4 Cup Capers
  • 1 Can Artichoke Hearts, reserve half the juice.


  1. Mix together flour, salt, pepper, and Parmesan cheese. Rinse chicken. Dredge in flour until coated lightly.

  2. Place chicken into a skillet with melted butter and olive oil. Brown on both sides for about 4 minutes. Remove to a plate.

  3. Add wine, lemon juice, capers and cook until slightly thickened.

  4. Put chicken back into the cooked sauce. Add artichokes and reserve liquid. Simmer to warm chicken and serve.

  5. We love this dish with roasted cauliflower and tomatoes.

#seasonthisblog #chickenpiccata #easy #dinner #lowcarb