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Angel Hair Pasta with Citrus Pepper Chicken with Artichokes & Capers

Eat Your Bourbon Cookbook

This dish is amazing and restaurant quality

Ingredients

  • 2 Tbls. olive oil, divided
  • 4 thin chicken cutlets (about 1 lb.) – see Note
  • 1 clove garlic, minced
  • 3 Tbls. unbleached all-purpose white flour
  • 1 t. smoked sea salt
  • 1 t. smoked citrus pepper
  • 6 oz. angel hair pasta
  • ¼ c. fresh parsley leaves, chopped
  • ¼ c. Parmesan cheese, grated
  • 4 lemon wedges, for garnish

Sauce

  • 1 c. chicken broth
  • 14 oz. artichoke hearts packed in water, drained and quartered
  • 2-3 Tbls. capers, rinsed and drained
  • 2 Tbls. butter

Instructions

Rub chicken cutlets with minced garlic and transfer to a Ziplock bag, seal and refrigerate for a few hours.

Place flour in a shallow dish. Season cutlets with smoked salt and smoked citrus pepper. Dredge cutlets in flour, shaking off excess.

Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Lay chicken in skillet, cooking until light golden brown on one side, and until ledges look opaque and cooked (about 3 minutes). Flip, adding remaining oil as needed and cook for 1-2 minutes more. Do not overcook. Transfer cutlets to a plate and set aside.

Meanwhile start to boil the water for the pasta. Add salt to the water.

Add broth to the skillet and bring to a boil. Cook until reduced by half. Add artichokes, capers and the chicken cutlets, along with any juices. Gently shake to combine and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.

Add pasta to boiling water. Cook until al dente as instructed on the package (about 5 minutes).

Drain pasta and divide among 4 plates.

Lay a chicken cutlet and spoon a little sauce over pasta. Top with parsley and grated Parmesan cheese. Garnish with a lemon wedge.

NOTE: I used 2 chicken breasts (16 oz. total) and cut them horizontally when they were partially thawed. You can also use 4 (4-5 oz.) chicken breasts and flatten to get a cutlet.

If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.