Rub chicken cutlets with minced garlic and transfer to a Ziplock bag, seal and refrigerate for a few hours.

Place flour in a shallow dish. Season cutlets with smoked salt and smoked citrus pepper. Dredge cutlets in flour, shaking off excess.

Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Lay chicken in skillet, cooking until light golden brown on one side, and until ledges look opaque and cooked (about 3 minutes). Flip, adding remaining oil as needed and cook for 1-2 minutes more. Do not overcook. Transfer cutlets to a plate and set aside.

Meanwhile start to boil the water for the pasta. Add salt to the water.

Add broth to the skillet and bring to a boil. Cook until reduced by half. Add artichokes, capers and the chicken cutlets, along with any juices. Gently shake to combine and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.

Add pasta to boiling water. Cook until al dente as instructed on the package (about 5 minutes).

Drain pasta and divide among 4 plates.

Lay a chicken cutlet and spoon a little sauce over pasta. Top with parsley and grated Parmesan cheese. Garnish with a lemon wedge.

NOTE: I used 2 chicken breasts (16 oz. total) and cut them horizontally when they were partially thawed. You can also use 4 (4-5 oz.) chicken breasts and flatten to get a cutlet. If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.