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Chicken Piccata with Artichokes
Ingredients
  • 1 pound long fusilli pasta, or linguini
  • 6 boneless, skinless chicken cutlets, pounded to ¼ inch thickness
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 6 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons unsalted butter, divided
  • 3 garlic cloves, grated
  • 1, 15 ounce can artichoke hearts, drained and quartered
  • 1 cup dry white wine
  • ¾ cup low-sodium chicken broth
  • 1 teaspoon lemon zest
  • 4 tablespoons small capers, rinsed and drained
  • Chopped parsley and Parmesan cheese, for garnish
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