This is an easy, fast-cooking chicken recipe from Martha Stewart. It takes about 25 minutes prep time.
coarse salt & ground pepper
1/4 cup all-purpose flour
1 1/2 lbs. thin chicken cutlets, 8 cutlets
2 tbsp. olive oil
1 cup reduced sodium chicken broth
1 can (14 oz.) artichoke hearts, packed in water, rinsed, drained, & quartered
2 tbsp. rinsed & drained capers
2 tbsp. butter
8 oz. angel hair pasta
1/2 cup parsley leaves
Place flour in dish and season with salt & pepper. Dredge cutlets. Heat 1 tbsp. oil
in large skillet, over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side. Transfer to dish.
Add broth to skillet and bring to a boil. Cook until reduced by half. Add artichokes, capers, and 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.
Cook pasta according to package directions, al dente. Serve chicken & sauce over pasta, topped with parsley.
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