Ingredients
4 chicken tenderloins
4 tbsp flour
2 t. garlic salt
salt
pepper
2 tbsp. olive oil
2 1/2 tbsp. butter
2 garlic cloves, minced
3/4 c. balsamic vinegar
1 can of diced tomatoes
1 small can of artichoke hearts
1/8 c. capers (balsamic if available)
1/2 pkg. spaghetti
Preparation
In a large skillet, heat olive oil on medium. Mix together flour and garlic salt in a small bowl. Salt and pepper the chicken. Cover chicken in flour mixture. Brown chicken on both sides. Approximately 4 minutes per side. Remove chicken from skillet and reduce heat.
Bring a pot of water to boil. Cook spaghetti accordingly.
On low to medium heat, brown butter and garlic. Stir frequently. Add balsamic and reduce to low. Cook for about 3 minutes. Add in tomatoes and artichokes without juice. Add capers with juice. Cook for about 5 minutes. Add chicken and spaghetti into mixture. Serve immediately.
