Chicken with Artichokes and Pasta

I found this in Everyday Food here. I altered it switching out the cutlets for sliced chicken breasts. I also added an extra cup of chicken broth because I liked more sauce. Next time I may saute some onions before cooking the chicken and add some fresh diced tomatoes at the end.

INGREDIENTS:

Coarse salt and ground pepper
1/4 cup all-purpose flour
thinly sliced chicken breasts (about 1 1/2 pounds total, I used 2 breasts)
2 tablespoons olive oil
2 cups reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter or margarine
8 ounces pasta
1/2 cup parsley leaves

DIRECTIONS:

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge chicken pieces, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.