Sarah's chicken picatta with artichoke hearts and angel hair pasta

Sorry for the lack of posts last week. Hamish was out of town so I didn't have anyone to cook for...boooooo. Now im back and have some good stuff planned.

First up is chicken picatta with artichoke hearts and angel hair pasta

4 thin sliced chicken breast
1 cup flour
3 tbs butter
1 shallot, finely diced
1/2 lemon
1/2 cup white wine
1 cup chicken broth
1/2 cup frozen artichoke hearts (I like the Trader Joes brand)
2 tbs capers, drained and rinsed
S & P

Serves 2-3

- Season chicken breasts with salt and pepper then dredge in flour. Shake off excess. ** Note: I like to use the foster farms thin sliced breasts because they cook faster.
- Add 1 tbs olive oil to saute pan and cook chicken until golden brown on both sides over med-high heat. Set aside chicken and cover with foil.
**No need to worry about cooking chicken completely through at this point. They will be added back to pan later.
- Add 1 tbs butter to same pan and saute shallots until soft. Add in white wine and let boil for 1 min. Add in capers, frozen artichoke hearts, broth and juice from 1/2 lemon. Bring back to a boil.
- Add chicken back to pan along with 2 tbs butter and the squeezed out lemon rind. Cover and turn down heat to medium-low and let simmer for 10 min (if using thicker chicken breasts you may need to add more time)
- While chicken is cooking, make pasta and set aside.
- Taste sauce - it may need more lemon or salt. Season if needed. At the very end I like to remove chicken and boil sauce for a few minutes until it becomes thicker. This step is optional.
- Serve chicken, artichoke hearts and sauce over angel hair pasta.

I've been making this for years and its one of my easy weeknight standbys
Husband approved

{Serve with}
Garlic bread

25 min

Tomorrow i'll have my homemade mini meatballs with pasta. Its a great recipe because you can make some now then freeze the rest for a rainy day. Stay tuned!

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