15-Minute Chicken Cutlets with Artichokes

Ingredients:

• 4 chicken cutlets (about 120 g each)
• 1 cup premium flour
• 1/4 cup olive oil
• Half a bunch of fresh parsley
• 220 g of capellini pasta (angel hair)
• 250 g frozen artichoke hearts, thawed
• 2 tbsp capers in brine
• 0.5 cups dry white wine
• 0.5 cup chicken broth
• 4 tablespoons unsalted butter

Preparation:

1. Position the rack on the middle shelf of the oven and preheat to 230°C.
2. Place a large skillet over medium heat, fill a second large skillet halfway with warm water, and set it over high heat. Add a very large pinch of salt to the water and cover with a lid.
3. Place flour and a generous pinch of salt and black pepper in a large zip-lock plastic bag. Sprinkle the chicken tenders generously with salt and black pepper and place them in the bag, then seal tightly and shake several times to completely coat the chicken with the flour mixture.
4. Pour olive oil into a preheated frying pan and heat for 30 seconds. Shake off the chicken and add them one by one to the hot oil. Fry until golden brown on both sides, about 4 minutes total. While the chicken is frying, pick off the parsley leaves and roughly chop them; set aside. Transfer the chicken to a rack set over a baking sheet and place in the oven to finish cooking while you prepare the rest of the ingredients.
5. At this point, the salted water should be at a full boil. Add the pasta and cook, uncovered, until al dente, about 3 minutes.
6. Meanwhile, add the artichokes and capers to the same skillet you used to cook the chicken, scraping up any browned bits with a wooden spoon. Add the white wine and chicken broth and cook until the liquid has reduced by almost half, about 3 minutes. Stir in 2 tablespoons of butter until melted. Turn off the heat and set aside.
7. Drain the pasta and place it in a large bowl along with the chopped parsley and the remaining 2 tablespoons of butter. Stir gently until the butter has melted, then season with salt and pepper to taste. Transfer the chicken to a serving platter and top with the artichokes and sauce. Serve immediately.