Wednesday, November 5, 2014

Chicken with Artichokes and Angel Hair

I found this recipe on my cousin's Pinterest Page.  D and I are always looking at new-to-us ingredients and artichokes fit the bill.  He made it while I was doing something, but I don't remember what.

It was not what either of us expected.  We both liked it but I thought it would have lemon. He thought it needed white wine.  He finally figured out I thought it was going to taste like Chicken Piccata.  It definitely picks up more flavor as a left over.

After figuring out the NI, I'm not sure if we'll have again.  It was good, but not sure "that" good.

Chicken with Artichokes and Angel Hair

Prep Time: 25 minutes
Total Time: 25 minutes
Serves: 4

Coarse salt and ground pepper
1/4 cup all-purpose flour
Photo by ALB
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

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.

Everyday Food, March 2009

Nutritional Information from MyFitnessPal

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