Violet is off at Camp Grandmum's and I am fleet of foot - well, as much as one can be with a six week old. I had forgotten how portable (I love my baby carrier) and non-opinionated an infant is, so Hero Hubby and I are going to enjoy a nice, quite dinner at home. I will be making this simple, no fuss chicken with artichoke hearts and pasta dish. With any luck mine will look as good as the picture... not sure what that beverage is in the glass, but on my dinner table it will definitely be a chilled pinot grigio*.
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
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.
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.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
*fun fact: artichokes affect your taste buds to enhance sweet flavors and thus altering the virtue of your vino. So I'll break out the cheap stuff during dinner and enjoy a little (just a little since I'm nursing) limoncello afterwards.