Chicken with Artichoke and Caper Pasta

This was such an easy dinner to prepare, and I particularly enjoyed the addition of the artichokes and capers to the dish! This would make a lovely summer meal। Cooking chicken this way is a favorite method of mine, but combined with the savory and salty pasta, it made for a delicious meal!

Coarse salt and ground pepper

1/4 cup whole wheat 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

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. Set the cooked chicken to the side, then add broth to the skillet, and bring to a boil. Cook until the liquid has reduced by half. Add the artichokes and capers to the skiller. Gently swirl to combine, and simmer for a few minutes. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente (about 8-9 minutes); drain. Place the cooked pasta in a large bowl, then pour the artichoke and caper sauce over the pasta. Mix well, then serve with the chicken cutlets.