Slice the cutlets horizontally in order to thin them.
Mix the pepper into the flour Pour the flour into a bag (no holes).
Place cutlets, two at a time into the bag and shake till thoroughly coated.
Heat the olive oil on medium in a frying pan large enough to fry all four cutlets.
Fry the chicken on both sides until golden brown.
Remove the chicken and place the cutlets on paper towels to absorb the oil.
Deglaze the pan with the vermouth.
Add four ounces of chicken broth. Add the lemon juice and artichoke hearts.
Sauté for one minute then add the chicken back to the gravy placing the artichoke hearts on top of the cutlets and sauté for an additional minute.
Serve and enjoy
This is healthy and delicious. The skinless chicken breasts are very low in fat and sodium. The chicken breast is also a good source of Vitamin B6, phosphorous, protein, niacin and selenium. I use whole wheat flour for several reasons; white flour has more than half of the vitamins and minerals stripped from the grain in the processing. The whole wheat flour is rich in fiber, protein and provides superior adherence and texture to the chicken when fried. In addition, frying in extra virgin olive oil instead of butter provides a delicious and healthy mono saturate (good for the heart). The artichoke hearts are low in calories and high in fiber and vitamins. The Egg Beaters or egg whites are used to reduce the cholesterol intake from whole eggs. The lemon juice is an antioxidant which is believed to fight off free radicals and cancer cells. The lemon juice contains no sugar or fat and adds a zesty flavor. There will be gravy for the meat and a side of brown rice or mashed potatoes to finish the meal. This recipe will feed four I am a type 2 diabetic and this recipe is low in carbs, and fat.