Chicken with Artichokes and Angel Hair<< Back to list

Chicken, Main Dish
Coarse salt and ground pepper
cupall-purpose flour
8thin chicken cutlets (about 1 lbs total)
2tbspolive oil
1cupreduced-sodium chicken broth
1can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2tbspcapers, rinsed and drained
8ozangel-hair pasta
cupparsley leaves
  1. Set 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.
  2. Add 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.
  3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

4 servings

Easy to whip up and has a nice presentation

Carolyn Plocher

Mar 1, 2011

Mar 1, 2011

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