Balsamic Chicken Pasta

• 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

1. 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.
2. Bring a pot of water to boil. Cook spaghetti accordingly.
3. 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.

chicken, flour, garlic, salt, pepper, olive oil, butter, garlic, balsamic vinegar, tomatoes, hearts, capers, spaghetti

Taken from www.epicurious.com/recipes/member/views/balsamic-chicken-pasta-50040264 (may not work)