Thursday, May 7, 2009

What's For Dinner?

It seems as though I can't get enough of artichokes lately. So when I saw this recipe I had to give it a try. Plus it had just over two hand full of ingredients (a plus in my book) and looked easy and fast (another two pluses)! So you may ask, what was the verdict with the family? It's a winner and a repeater. I think next time I'm going to add some fresh lemon juice in it as well. Try it out and let me know if it's a repeater for you.

Chicken with Artichokes and Angel Hair Pasta
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 parsely leaves (optional)

  1. 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.
  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.
Note: Image and Recipe from Everyday Food 2009

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