I LOVE capers!!! I really made this recipe just so I can have those in my meal. I usually have to follow a recipe exactly as it’s written but this time I just kinda made up my own. So this is really loosey goosey as far as the ingredients. Feel free to adjust anything. There will be a lot of ifs, ands and buts in the explanation.
6 chicken cutlets
jar of artichoke hearts
jar of capers
angel hair pasta
I lightly coated my cutlets in flour. (You can use chicken breasts and pound them thin if you want.) Sautéed them in butter and oil about 4 minutes each side. Set them aside. You’re probably gonna have a lot of stuff stuck to the bottom of the pan and that’s ok because it will “release” when we do the next couple of steps. (I’m so technical haha.) I used sliced baby portabella mushrooms and sautéed them in the pan. You can use regular ole mushrooms or any kind you prefer. Then I poured in about 1/4 cup white wine. Let that simmer a minute. Pour the broth in.. I used a Campbell’s sized can of chicken broth. I added the artichoke hearts with some of the marinade from the jar, maybe a tablespoon and the juice of a 1/2 of lemon. Let that simmer a minute. I was tasting along the way and added a little more wine and lemon juice. It’s going to taste like you need salt but that will be fixed when you add the salty little capers! Add them next and let simmer for another minute or two. The one thing I didn’t do that I would recommend is to salt and pepper the chicken. I needed it. But the “sauce” was good. I served it over angel hair pasta. My “sauce” was more of a juice, very thin. I like it like that and just put a couple of spoonfuls over the chicken and pasta. That was enough for me. If you would like it thicker and more of a sauce, you can add cornstarch or heavy cream to the sauce. I also had some steamed broccoli. It was yummy and I guess somewhat healthy???
I hope this makes sense! If you have problems or questions, feel free to email me at email@example.com.