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