No, seriously. You must make this tonight.
And it’s easy. I probably shouldn’t tell you it’s a Martha Stewart recipe because you may run away screaming, but I promise it’s easy. Would I lie to you?
Here’s what you’ll need:
Chicken cutlets, breasts, tenderloins – whatever suits your fancy
1/4 cup all purpose flour
salt and ground pepper
2 tbsp olive oil
1 cup reduced sodium chicken broth (see, semi healthy)
1 14oz container of artichoke hearts, in water, rinsed, drained, and quartered
2 tbsp rinsed and drained capers (if that’s your thing)
2 tbsp butter – (okay, maybe not so healthy)
angel hair pasta
1/2 cup parsley leaves
Now to make:
Start boiling your water. Add pasta.
Season the chicken with salt and pepper, then dredge in flour, shaking off any excess. In a large skillet, heat 1 tbsp oil over medium high heat. Cook chicken in oil until light golden. Martha says 1-3 minutes per side. Transfer to a dish.
Add broth to the skillet and bring to a boil. Cook until the liquid is reduced by half. Add your artichokes, capers and the chicken. Slowly stir to combine, and again, bring just to a boil. Remove skillet from heat. “Swirl” in butter. Cover to keep warm until served.
Serve over a bed of angel hair pasta. Sprinkle with fresh parsley.