Chicken with Artichokes and Angel Hair

This recipe from the March 2009 issue of Everyday Food embodied all the traits I admire about the magazine's recipes; it was simple, fresh and easy. This recipe comes together really fast. Even faster if you are able to find chicken cutlets at the store. My store did not have any so, I resorted to pounding out my chicken breasts with my trusty meat mallet! I loved how light this dinner was. I would make a few changes to this recipe next time. I would not rinse the capers or artichokes. I think the brininess that is the trademark of these ingredients was lost. Since no additional salt is added to the dish, I think it could really use the punch of flavors of these two ingredients. Also, I would double the chicken stock so I would have more sauce. My chicken quickly absorbed what little sauce I had left after the reduction. Finally, I would squeeze fresh lemon over the top to brighten all of the flavors. This dish lends itself really well to many variations. I think tomatoes would be a nice addition. I can imagine eating this on my patio this summer with a nice glass of pinot grigio! It was as good as any restaurant dish.

Chicken with Artichokes and Angel Hair

Serves 4.

• 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.