Chicken with Artichokes and Angel Hair

Name: Chicken with Artichokes and Angel Hair
Prep time: 25 min
Total time: 25 min
Ingredients: Coarse salt and ground pepper; 0.25 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; 0.5 cup parsley leaves

3.3

(979)

64 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

25 mins

Servings:

4

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

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

Directions

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.