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Sunday, May 1, 2016

Mafia: Chicken? Yes, if it's in the kitchen

Sunday, December 19, 2010

Mafia chicken
(T-G Photo by Sadie Fowler) [Order this photo]
Mom's Mafia Chicken is a super simple Italian dish that is featured in American Profile's "Hometown Cookbook." When I stumbled upon the recipe, it reminded me of my brother and I couldn't resist giving it a try (see related column).

With capers, sun dried tomatoes, and artichokes, the pasta dish has tons of flavor and the creamy finish atop angel hair pasta adds the perfect amount of comfort to the elegant dish.

Mom's Mafia Chicken is great when for when you're in the mood for some really good home-cooked Italian, a date night for two, or a dinner party.

Tip: Do all the prep work ahead of time (such as chopping the sun dried tomatoes and artichokes and measuring out the ingredients that will go into the sauce) to make this dinner come together faster and easier.

Recipe is by Polly Kraus of Fort Smith, Ark., who writes: "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."

Mom's Mafia Chicken

4 skinless, boneless chicken breast halves

1/2 tsp. chili powder

1/2 tsp. salt

1/4 tsp. black pepper

3 Tbps. olive oil

3 Tbsp. butter

4 Tbsp. oil-packed, sun-dried tomatoes, chopped

1/2 cup chicken broth

1 cup heavy cream

2 Tbsp. capers

1/2 cup canned artichokes, sliced

1 pound angel hair

10 ounces fresh spinach, chopped

Pound the chicken breasts between sheets of wax paper until about 1/4 inch thick. Sprinkle the chicken with the chili powder, salt and pepper. In a large skillet heat the oil with the butter over medium heat. Add the chicken and cook for about 8 minutes, turning once, or until the center is cooked. Remove the chicken from the skillet and keep it in a warm oven.

Slice the sun-dried tomatoes into very thin pieces. Pour the broth into the skillet (the same one you cooked chicken in) and add the sun-dried tomatoes. Cook for about 3 minutes or until the liquid is slightly reduced.

Add the cream to the broth mixture and cook for 3 or 4 minutes, or until thickened. Add the capers and artichokes. Cook until heated through.

While making sauce, cook angel hair pasta.

Place a serving of pasta on each plate. Top with about 1/3 cup of the chopped spinach. Slice the chicken into strips and place them on the spinach. Ladle hot sauce over this and serve immediately.

-- Sadie Fowler is lifestyles editor of the Times-Gazette. Send your recipes to sfowler@t-g.com.

Sadie Fowler
Sadie Says... / Simply Delish / Facebook Foodie
Sadie Fowler is editor of the Times-Gazette.

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