INGREDIENTS
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Coarse salt and ground pepper
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1/4 cup all-purpose flour
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8 thin chicken cutlets (about 1 1/2 pounds total)
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2 tablespoons olive oil
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1 cup reduced-sodium chicken broth
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1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
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2 tablespoons rinsed and drained capers
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2 tablespoons butter
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8 ounces angel-hair pasta
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1/2 cup parsley leaves