Thursday, March 5, 2009

Chicken with Artichokes

This was a yummy dinner I cooked this week. I found the recipe in Every Day Food, but made some changes. I added capers and artichokes, and then omitted the angel hair option because I am avoiding starch at night. The link below will take you to the original recipe. Easy, yummy, healthy and Mediterranean - my favorites!

Chicken with Artichokes and Angel Hair

Serves 4

  • 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
  • 2 cans (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
  • 4 tablespoons rinsed and drained capers


  1. 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.
  2. 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.
  3. Plate the chicken, and serve with artichokes over the top. Enjoy!

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