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
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup reduced-sodium chicken broth
- 4 tablespoons oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 pound angel hair pasta
- 1 cup heavy cream
- 2 tablespoons capers, drained and rinsed
- 1/2 cup canned artichokes, drained and sliced
- 10 ounces 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.