Chicken patties with artichokes and pasta

Description

In a large pot, bring salted water to a boil. Place flour in a shallow dish and season with salt and pepper. Dredge the cutlets in the flour, shaking off excess. Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the cutlets, adding remaining oil as needed, until lightly golden, about 1–3 minutes per side. Transfer the cooked cutlets to a plate. Add broth to the skillet and bring to a boil, cooking until reduced by half. Stir in the artichokes, capers, and chicken cutlets. Gently combine and bring to a simmer. Remove the skillet from heat and cover with a lid. Add pasta to the boiling water, cook until done, then drain. Serve the chicken cutlets with pasta, garnished with parsley.

Instructions