Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Serves: 6
Ingredients:
4 oz. lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. butter (+ 2 T. for sauteing chicken)
1 lb. cappellini pasta- cooked
Oil (for sauteing chicken)
6 (3 oz.) chicken breasts
2 3/4 c. flour- seasoned with salt and pepper (for dredging)
6 oz. pancetta- cooked
12 oz. artichoke hearts- sliced
1 T. capers
12 oz. mushrooms- sliced
Parsley- chopped (for garnish)
Directions:
- Heat lemon juice and white wine in a saucepan over medium heat
- Bring to a boil and reduce by one-third
- Add cream and simmer until mixture thickens, 3- 4 min
- Slowly add butter until completely incorporated
- Season with salt and pepper
- Remove from heat and keep warm
- Cook pasta and drain
- Heat a small amount of oil and 2 T. butter in a large skillet
- Dredge chicken in flour and saute in pan, turning once, until brown and cooked through
- Remove chicken from pan
- Add remaining ingredients to pan
- Heat until mushrooms soften and are cooked
- Add chicken back to pan
- Place cooked pasta on each plate
- Add 1/2 of butter sauce to chicken mixture and toss
- Taste and adjust
- Add more sauce if needed
- Place chicken mixture over pasta
- Add a little more sauce to each
- Garnish with parsley
*I found recipe here
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