INGREDIENTS
1
jar Artichoke hearts
1/4 cup
Flat-leaf parsley
2 cups
Chicken broth
1/4 cup
Capers
2 tbsp
Lemon juice, fresh
1/8 tsp
Black pepper
1 cup
Flour, whole wheat or white
1/2 tsp
Salt
1/8 tsp
White pepper
2 tbsp
Canola oil
2 tbsp
Olive oil, extra-virgin
2 tbsp
Butter
2 pounds chicken breast tenderloins or strips