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.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4|
|Calories from Fat: 405 (57%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 197.4mg||61 %|
|Sodium 554.6mg||19 %|
|Potassium 481.2mg||13 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 35.1g|
|Protein 39.2g||56 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 710
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.