Chicken Cutlets with Artichokes and Capers

Combine the dry ingredients of flour, salt, and a blend of white and black peppers in a bowl. Dredge chicken breasts in the seasoned mixture, making sure to coat them evenly, and then gently remove any excess.

Heat a generous amount of canola oil and olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook until they develop a golden brown color on both sides, and reach an internal temperature of 165 degrees Fahrenheit, indicating they are no longer pink on the inside; set the chicken aside.

Pour in a sufficient amount of chicken broth and freshly squeezed lemon juice into the skillet. Bring the mixture to a gentle simmer, scraping the bottom of the pan with a wooden spoon to release any caramelized bits that have formed. Add artichoke hearts and capers to the pan, return it to a simmer, and cook until the sauce has reduced by half.

Whisk high-quality butter into the sauce until it is fully incorporated and melted. Place the cooked chicken breasts back into the pan, allowing them to reheat in the sauce for a few minutes. Finally, serve the chicken on a platter sprinkled with chopped fresh parsley.