Lemon Butter Sauce:
4 Ounces lemon juice
2 Ounces white wine
4 Ounces heavy cream
1 Pound butter, (4 sticks)
6−8 chicken breasts, (3−ounces each) pounded thin
Oil and butter for sauteing chicken
2 3/4 Cups flour, seasoned with salt and pepper, for
6 Ounces pancetta, cooked
12 Ounces mushrooms, sliced
12 Ounces artichoke hearts, sliced
1 Tablespoon capers
1 Pound cappellini pasta, cooked
chopped parsley, for garnish
To make the sauce, heat the 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 to 4 minutes).
Slowly add butter
until completely incorporated. Season with salt and
from heat and keep warm.
Cook pasta and drain. Heat a small amount of oil and
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.
To serve, place cooked pasta on each plate. Add half
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.