- Sea salt
- Freshly ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets
- 2 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 1 can (14-ounce) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoon rinsed and drained capers
- 2 tablespoon butter
- 8 ounce angel-hair pasta
- 1/2 cup fresh parsley leaves, roughly chopped
First, place a large pot of salted water on the stovetop to bring to a boil. In the meantime: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. In a shallow dish add flour and season with salt and pepper. Evenly coat each chicken cutlet with flour mixture, knock off excess. Cook chicken in batches in the hot skillet, each side for 2-4 minutes, or until lightly golden brown; add more oil as needed. Transfer all cooked chicken to a side dish.
In the same skillet add chicken broth, bring to a boil. Turn down heat to simmer until broth has reduced by half. Next add quartered artichokes, capers, and chicken (with any remaining juices) gently combining. Bring to a boil then remove from heat, swirl in butter, cover to keep warm.
Place angel-hair pasta in boiling water; cook until al dente, drain. Serve chicken and sauce over pasta and top with parsley.