Tuesday, September 6, 2011

Martha Stewart's Chicken with Artichokes and Angel Hair Pasta

I told Ken that before he ate this dish, he had to take a picture of it with our digital camera. He says the pictures I've taken with my phone - suck so I have to use the camera. That would have been fine except the "re-chargeable" batteries in the camera failed and the pictures he thought he took are non-existent. Sometimes, technology is just super annoying.

Martha Stewart recipes are usually time consuming but this one isn't and if you love artichokes and don't mind the $3+ per can - I say make this one! It was very easy.

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  • 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 parsley leaves

  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.

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