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Home Recipes
Dinner

Chicken with Artichokes and Angel Hair

A light spring chicken dinner, this 30-minute meal gets touches of green from canned artichoke hearts and capers, which bring a tangy, slightly salty flavor.

Ingredients :

    Coarse salt and ground pepper
    ¼ cup all-purpose flour
    8 thin chicken cutlets (about 1 ½ pounds total)
    2 tablespoons olive oil
    1 cup reduced-sodium chicken broth
    1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
    2 tablespoons rinsed and drained capers
    2 tablespoons butter
    8 ounces angel-hair pasta
    ½ cup parsley leaves

Direction :

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

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+1 980 333 4817

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