Monday, December 5, 2011
Turkey or Chicken Cutlets With Artichokes and Capers
Brown cutlets in pan until cooked with garlic and olive oil. Remove and set aside. Deglaze pan with white wine. Add 1 tbsp of Better Than Broth Chicken flavor. Add chopped onion cook for a bit. Add one can of dice tomatoes, drained, capers, mushrooms, and one can of artichoke hearts, drain and cut up. Reduce for a bit. Return cutlets till warm. Serve.