Chicken with Artichokes and Capers

From Martha Stewart

• 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

DIRECTIONS

1. STEP 1

   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; transfer to a dish.

   IN THIS STEP:

    
   • How to Make Cutlets

2. STEP 2

   Add broth to skillet, and bring to a boil; cook until reduced by half. Addartichokes, 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. STEP 3

   Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Notes From Jill's Kitchen: I love love love the flavors of this one, but it keeps turning out pretty...heavy. Weirdly heavy with how light the flavors are. Perhaps it needs less butter. Perhaps it needs less fatty chicken. Perhaps it needs a different set of taste buds to tell my taste buds to stop being so neurotic and just enjoy the deliciousness. Perhaps it needs all of the above...

Update January 2014: I paid close attention to the oil and butter used and that definitely helped lighten things, but this time I had a problem with salt. I am a lazy cook (always), so I did not bother rinsing the artichokes or capers and holy salty, Batman! Apparently it says to rinse them for a reason. I also think 2 Tbsp of capers is too much. Other than that, muy delicioso!