Try this healthier veganized version of the Italian classic chicken dish for your next home-cooked meal.
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- 14 oz artichoke hearts (canned quartered, undrained)
- 1/2 C vegetable broth
- 1/3 C lemon juice
- 1/4 C wine (white) (dry)
- 4 chicken cutlets (meatless)
- 1 tsp olive oil
- 1 C yellow onions (chopped)
- 2 garlic cloves (minced)
- 3 Tbsp capers
- 1/4 tsp salt
- 1/4 tsp black pepper
Drain the artichokes and reserve some of the liquid.
In a shallow baking dish, combine the artichoke liquid, broth, lemon juice and wine; add the cutlets and refrigerate covered for at least 30 minutes.
In a large pan, saute the onion and garlic in the oil for approximately 5 minutes or until tender.
Add the marinated cutlets to the pan; saute for 1 minute on each side, and add the marinade and cook for an additional 10 minutes.
Add the remaining ingredients to the pan and simmer for 5 minutes.
Serve over warm rice or pasta, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC