Chicken with Artichokes and Angel Hair

A quick and simple post for a quick and simple (and delicious!) meal!  Don’t have a whole lot of time but want to prepare an impressive dish? Try Chicken with Artichokes and Angel Hair!

A few side notes – I season my chicken first and then “dredge in flour”.  Depending on the recipe, I may also season the flour. In this case, I only seasoned the chicken.  For easy clean-up, I use a freezer sized zip-loc for the flour instead of a shallow dish – one less dish to wash! Score!! 🙂  I prepared this dish using 3 chicken cutlets but used the same measurements for the remaining ingredients and the sauce was a little on the light side. If making the full recipe, I’d probably double-up on the chicken broth and butter. I tripled, if not quadrupled the measurements for the capers. I LOVE capers! The more the merrier! 🙂 This meal was SUPER EASY and SUPER QUICK to prepare. It took me less than a 1/2 from start to finish and that included taking a few pictures! 😉

Chicken with Artichokes and Angel Hair

Chicken with Artichokes and Angel Hair
(courtesy Martha Stewart)

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 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
1/2 cup parsley leaves

1. Set a large pot of salted water to boil. Place flour in 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 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.

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