Coppola Feast

Chicken Cutlets with Warm Tomato-Artichoke Relish

Flavorful Recipes

Chicken Cutlets with Warm Tomato-Artichoke Relish paired with Sofia Rosé

Plate with chicken cutlets in a warm tomato-artichoke relish on top of parsley-garlic orzo.


 10min Prep, 20min Cook, 30min Total


  • 1½ lb boneless, skinless chicken breasts, halved lengthwise
  • ¾ tsp salt, divided
  • ½ tsp pepper, divided
  • ¼ cup olive oil, divided
  • 3 cloves garlic, minced
  • 2 pint grape tomatoes
  • 2 (14-oz) cans artichoke hearts, drained and coarsely chopped


  1. Sprinkle chicken with ¼ tsp salt and pepper. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Cook chicken, 2 to 3 minutes per side or until done. Remove chicken from skillet, and keep warm.
  2. Heat remaining oil in skillet; add garlic and tomatoes. Cook 8 minutes or until tomatoes begin to burst; add artichoke hearts and remaining ½ tsp salt.
  3. Cook 2 minutes longer or until artichokes are heated. Serve relish over chicken.

Parsley-Garlic Orzo
Side Dish Ingredients

  • 8 oz orzo
  • 2 Tbsp chopped fresh parsley
  • 2 cloves garlic, minced

Side Dish Instructions

  1. Cook orzo according to package directions. Toss orzo with remaining ingredients.


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