Serves 2
- 1 tsp Bourbon Barrel Smoked Salt
- 1 tsp Bourbon Barrel Citrus Pepper
- 3 Tbsp all-purpose flour
- 4 thin chicken cutlets (about ¾ pound total)
- 2 Tbsp olive oil ½ cup reduced sodium chicken broth
- ½ can (7 ounces) artichoke hearts packed in water, drained and quartered
- 1½ Tbsp capers, rinsed and drained
- 1 Tbsp butter
- 4 ounces angel hair pasta
- ¼ cup parsley leaves, chopped
- ¼ cup Parmesan cheese, grated
- 2 lemon wedges, for garnish
Method 1.
- Set a medium pot of salted water to boil.
- Place flour in a shallow dish.
- Season cutlets with smoked salt and citrus pepper.
- Dredge cutlets in flour, shaking off excess. In a medium skillet, heat 1 tablespoon oil over medium-high.
- Lay chicken in skillet, cooking until light golden brown on one side and edges look opaque and cooked, about 3 minutes.
- Flip, adding remaining oil as needed and cook for 1 to 2 minutes more.
- Do not overcook. Transfer to a plate.
2.
- Add broth to skillet and bring to a boil.
- Cook until reduced slightly.
- Add artichokes, capers and the chicken, 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.
3.
- Add pasta to boiling water.
- Cook until al dente as instructed on package.
- Drain. Divide pasta between two plates.
- Lay two chicken cutlets and sauce over pasta.
- Top with parsley and grated Parmesan cheese.
- Garnish with a lemon wedge. * this recipe easily doubles to make 4 servings