Mom’s Italian Chicken
- Yield: 8 servings
"When I visit my daughters in their city, they like me to make 'home food' for them. They recently asked if I'd make an Italian dish that we could eat together during their favorite Italian television show. They loved the result and named the dish after me."
- 4 boneless, skinless chicken breast halves
- 1/2teaspoon chili powder
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 2tablespoons olive oil
- 3tablespoons butter
- 1/2cup reduced-sodium chicken broth
- 4tablespoons oil-packed sun-dried tomatoes, drained and thinly sliced
- 1pound angel hair pasta
- 1cup heavy cream
- 2tablespoons capers, drained and rinsed
- 1/2cup canned artichokes, drained and sliced
- 10ounces fresh baby spinach
- Preheat oven to 200F.
- Pound chicken breasts between sheets of wax paper until about 1/4-inch thick. Sprinkle with chili powder, salt and pepper.
- Heat oil in a large skillet over medium heat. Add butter. When butter melts, add chicken; cook until done, about 8 minutes, turning once. Remove chicken from the pan, transfer to a platter and place in oven to keep warm.
- Pour broth into pan and add tomatoes. Cook until liquid is slightly reduced, about 3 minutes.
- Cook pasta according to package directions.
- Add cream to broth mixture; cook until thickened, 3 to 4 minutes. Add capers and artichokes. Cook until thoroughly heated.
- Place a serving of pasta on each plate. Top with spinach. Slice chicken into strips, and place on spinach. Ladle sauce over all.
Recipe by Polly Kraus, Fort Smith, Ark.