What's for Dinner?

Being unemployed has given me all of this free time to cook. I have some family recipes but I also wanted to find some of my own that I could share. My search for quick and fabulous recipes led me to the one and only Martha Stewart.

At her website I found Chicken with Artichokes and Angel Hair. My husband and I were in love at first bite. (Sorry that sounded like some vampire quote. LAME.) Anyway not only was it delic but it was super easy to make.

Ingredients
Coarse salt and ground pepper

    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

     8 ounces angel-hair pasta

    1/2 cup parsley leaves

     1/4 cup all-purpose flour

    2 tablespoons butter

Directions

(I copy and pasted these from Martha. The link is up top if you are not impressed.)

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.

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

( I also added some shallots because why not)

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

And TADAA!

Martha's

Ali's

 Instead of that glass of water in Martha's photo we has some vino and I recommend it. Lance likes to drink after a long day at work and I never let anyone drink alone.

Let me know if you like it!