4 oz. lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. butter
6-8 (3 oz.) chicken breasts, pounded thin
Oil, for sautéing chicken
Butter, for sautéing chicken
½ -3/4 c. flour, seasoned with salt & pepper, for dredging
6 oz. pancetta, cooked
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 T. capers
1 lb. cappellini, cooked
Chopped parsley, for garnish
To make 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 (3-4 minutes).
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 two T. butter in a large skillet.
Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through.
Remove chicken from pan and add to pan remaining ingredients.
Heat until mushrooms soften and are cooked; add chicken back to pan.
Place cooked pasta on each plate.
Add half of butter sauce to chicken mixture and toss.
Taste and adjust, adding more sauce if needed.
Place chicken mixture over pasta.
Garnish with parsley.
Alternately, mix pasta and chicken together.
Toss with butter sauce.