This is a QUICK meal you can have on the table in about 30 to 45 minutes from start to finish. If you have never ate capers, I can tell you if you like olives, you will like capers. Serve this with some warm crusty bread, or garlic bread, and it is quite an impressive meal.
 
 
What You Need!!!!!!
 
  • Coarse salt and ground pepper to taste
  • 1/4 cup all-purpose flour
  • 8 thin chicken cutlets (about 1 1/2 pounds total)
  • 2 tablespoons olive oil
  • 1 cup  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
  •  
    Make It!!!!!
     
    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.
     

    Buon Appetito Always~ Mangia!!!!

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