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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 dredging
6 oz. pancetta, cooked
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 tablespoon capers
1 lb. 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 pepper. Remove
from heat and keep warm.
To make chicken and pasta: Cook pasta and drain.
Heat a small amount
of oil and two tablespoons 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.
