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Crispy Chicken Breast with Creamy Artichoke Sauce
4.80 from 5 votes

Crispy Chicken Breast with Creamy Artichoke Sauce

Rika
Learn how to make crispy chicken breast, a flavorful dish that can be ready in less than 30 minutes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
 

  • 4 chicken breasts
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten plus 2 tablespoons water
  • 1 ½ cups panko bread crumbs
  • ½ cup vegetable oil
  • ¼ cup buttermilk
  • ¼ cup chicken stock
  • 4 tablespoons crème fraiche
  • 1 garlic clove, minced
  • 2 teaspoons Reese horseradish
  • ½ cup mayonnaise
  • 1 tablespoons Reese capers, remove juice
  • 3 pieces of Reese Artichokes, removed from juice and chopped

Instructions
 

  • Lightly pound the chicken into ¼ inch thickness and season each chicken piece with salt and pepper. 
  • Dredge a piece of chicken breast in the flour, then tap off the excess and dip it in the egg. 
  • Coat the chicken with the panko bread crumbs evenly on all parts.
  • Heat ¼ cup vegetable oil in each pan over high heat. Once hot, cook the chicken for about 1 ½ minutes then flip the cutlets and fry until the other side is browned for 1 ½. Note: To speed up, use 2 skillets at same time.   
  • Continue cooking, shaking and flipping occasionally until well browned on both sides or fully cooked for about 3 minutes.
  • Remove from the heat and transfer to a plate.
  • In a medium-sized saucepan over medium heat, add chicken stock, buttermilk and garlic and bring to a simmer. Remove from the heat and whisk in crème fraiche, mayonnaise, horseradish, chopped artichoke and capers until well combined. Season with salt and pepper according to your taste. 
  • Serve immediately with the chicken breast.
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