Ingredients (serves 4 people)
- 1 pound linguini
- 4 (3 ounce) thin chicken cutlets
- 1/4 cup all-purpose flour
- 2 tablespoons finely grated Parmesan cheese
- 2-3 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 1 can artichoke hearts, drained and quartered
- 2 tablespoons drained capers*
- 1 tomato, diced
- 2 tablespoons butter
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- *Tip: Capers are the pickled or salted buds of a flowering Mediterranean bush. They’re popular in Italian—especially Sicilian—cuisine. Look for jars of
them near the olives and pickles at your local supermarket.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain and rinse.
- While the pasta’s cooking, prep the chicken: In a shallow dish, combine flour and Parmesan, season with salt and pepper, then mix well. Dip chicken
culets into the flour mixture and shake off any excess.
- Heat oil in a large skillet over medium-high heat. Cook chicken until lightly golden brown, about 2-4 minutes per side. Transfer to a plate and set aside.
- Add broth to skillet and bring to a boil. Scrape off the bits left in the bottom of the skillet—they’ll add flavor to the sauce. Boil until reduced by half.
- Add garlic, artichokes, capers and tomatoes, gently swirling the skillet to combine. Bring to boil, then remove from heat. Add butter and parsley,
swirling to combine. Season with salt and pepper to taste.
- Arrange chicken on top of the sauce, then cover to keep warm until the pasta is ready.
- Serve chicken and sauce over linguine with a sprinkle of Parmesan cheese.
- Tip: No pasta in the pantry? Try serving Parmesan-crusted chicken over mashed potatoes or Caesar salad. Or make extra chicken, then chop and use
in easy lunchtime wraps.