Equipements:
1/4 cup flour
7 thin chicken cutlets
3 tablespoons corn
1.5 cup chicken broth
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
Directions:
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining liquid butter as needed,, 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.
Add pasta to boiling water. chicken and sauce over pasta, topped with parsley.
oil
1/4 cup flour7 thin chicken cutlets
3 tablespoons corn
1.5 cup chicken broth
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
Directions:
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining liquid butter as needed,, 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.
Add pasta to boiling water. chicken and sauce over pasta, topped with parsley.
oil
