Perk up your tastebuds with this succulent and zingy chicken dinner.
½ cup plain flour
sea salt and ground pepper
600 grams skinless, boneless Rangitikei chicken breasts, cut thinly on an angle into ½ cm-thick slices
2 tablespoons each olive oil and butter
340-gram jar artichoke quarters, drained
1 cup white wine
3 tablespoons capers, well drained
2 cloves garlic, crushed
finely grated zest 1 lemon
pinch chilli flakes
2 packed cups baby spinach leaves
200 grams crème fraîche
250 grams pappardelle, cooked and hot
2 tablespoons parsley, finely chopped
Season the flour and coat the chicken, shaking off the excess flour.
Heat half the oil and butter in a large frying pan and fry the chicken in batches until cooked through, adding the remaining oil and butter between batches. Transfer to a plate and cover to keep warm.
Add the artichokes, wine, capers, garlic, zest and chilli flakes to the pan and let it bubble up and reduce a little. Add the spinach, turning to wilt. Season, then stir in the crème fraîche until melted and bubbling. Add the chicken with the resting juices, then stir in the pasta, turning to combine. Add the parsley and serve in warm shallow bowls.
Rangitikei Free Range is New Zealand’s premium brand of free-range chicken. All Rangitikei chicken is raised in New Zealand and we are proud to be SPCA-certified, supporting higher animal welfare. Choose Rangitikei Free Range to enjoy simply delicious, truly ethical chicken at home. rangitikeichicken.co.nz