Name: Chicken with Artichokes and Angel Hair
Total time: 25 min
Yield: 4
Ingredients: Coarse salt; ground pepper; 1/4 c. all-purpose flour; 8 thin chicken cutlets; 2 tbsp. olive oil; 1 c. reduced-sodium chicken broth; 1 can artichoke hearts packed in water; 2 tbsp. rinsed and drained capers; 2 tbsp. butter; 8 oz. angel-hair pasta; 1/2 c. parsley leaves

Step 1Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Step 2Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Step 3Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Chicken with Artichokes and Angel Hair

Ingredients

Directions

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