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Chicken with Artichokes and Angel Hair


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Rate this recipe 4.5/5 (2 Votes)


  • 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


Servings 4
Preparation time 25mins
Cooking time 50mins


Step 1

1) Set a large pot of salted water to boil.

2) Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess.

3) 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.

4) Add broth to skillet, and bring to a boil; cook until reduced by half.

5) Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil.

6) Remove skillet from heat. Swirl in butter, and cover to keep warm.

7) Add pasta to boiling water. Cook until al dente; drain.

8) Serve chicken and sauce over pasta, topped with parsley.


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