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Chicken with Artichokes and Angel Hair pasta Recipe

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This recipe for Chicken with Artichokes and Angel Hair pasta is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sea salt and course ground pepper
¼ cup all-purpose flour
8 thin chicken boneless, skinless breasts
2 tbsp olive oil
1 cup reduced sodium chicken broth
1 can (14 oz.) artichoke hearts packed in water, drained and quartered
2 tbsp rinsed and drained capers
2 tbsp butter
Directions:
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 tbsp. oil over medium heat.
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
parmesan cheese.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
40 mins
Personal Notes:
Personal Notes:
This is a tasty and quick entree. I thickened the sauce and did not use quite as much butter as
called for.

 

 

 

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