Quick and easy.

That’s how we like our busy weeknight meals, right?

On those nights when everyone’s hungry, but nobody has time, and everybody has some place to be.

That’s what I thought.

And that’s why this is the perfect chicken. We’ve got lots of time saving steps.

Starting with using chicken cutlets, that are basically butterflied breasts, cut super thin, so they cook up fast. Like 5 minutes max a side fast.

Then instead of doing a crazy breading station, all we are going to do is coat that chicken in panko. That’s it. Just the panko. Yes some of it will fall off, but you’ll still have crispy chicken, and some extra crispies in the sauce.

Speaking of the sauce… we aren’t thickening it with a roux. Or flour.

We are just reducing it by whisking and letting it go for a few minutes. More of an au jus, if you will.

Then all you need to do is set your rice cooker, and toss together a quick side salad.

Ingredients:

2 lbs chicken cutlets

3 cups panko

1 Tbsp evoo

1 tsp salt

1 tsp granulated garlic

1 tsp paprika

1/2 tsp white pepper

2 Tbsp evoo

1/2 cup white wine

1 cup chicken bone broth

1 can artichoke bottoms, drained and halved

juice of 1 lemon

Directions:

Toss the chicken with 1 Tbsp evoo, salt, garlic, paprika and pepper.

Place panko into wide bowl or dish.

Press chicken into panko until coated on all sides.

Heat 2 Tbsp of evoo on medium high heat until shimmering.

Working in batches cook chicken in large sauce pan until golden brown on both sides and temp reaches 165.

Remove from heat and let rest on a baking rack.

Add in wine to deglaze the pan.

Add in broth and artichokes. Whisk to combine.

Bring to a boil.

Reduce heat and simmer for five minutes.

Slice chicken and serve over rice.

Spoon sauce over top.