I love artichokes and bacon~ What’s not to LOVE~ This recipe has BOTH~~ It is so good!!~ Serve on your FAVORITE pasta~

  • 2 ounces lemon juice
  • 1 ounce white wine
  • 2 ounces heavy cream
  • 1 /2 lb. butter
  • 3 (3-4 ounce)  chicken breasts, pounded thin~ or you can get it tenderized from the store….
  • Oil, for sauteing chicken
  • Butter, for sauteing chicken
  • 1/2- cup flour, seasoned with
  • Salt & Pepper, for coating
  • 3 ounces Pancetta~ I use BACON~ about 6 cooked slices.
  • 6 ounces mushrooms, sliced
  • 6 ounces artichoke hearts, sliced
  • 1 tablespoon capers ~ You can omit if ya don’t like~ I personally add more cause I like em! 🙂
  • 1/2 lb capellini, cooked
  •  parsley, for garnish
  1. To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
  2. Bring to a boil and reduce by one-third.
  3. Add cream and simmer until mixture thickens (3-4 minutes).
  4. Slowly add butter until completely incorporated.
  5. Season with salt and pepper.
  6. Remove from heat and keep warm.
  7. Cook pasta and drain.
  8. Heat a small amount of oil and two tablespoons butter in a large skillet.
  9. Coat chicken in flour and saute in pan, turning once, until brown and cooked through.
  10. Remove chicken from pan and add to pan remaining ingredients.
  11. Heat until mushrooms soften and are cooked; add chicken back to pan.
  12. Place cooked pasta on each plate.
  13. Add half of butter sauce to chicken mixture and toss.
  14. Taste and adjust, adding more sauce if needed.
  15. Place chicken mixture over pasta.
  16. Garnish with parsley~ Can also us dired~ Just sprinkle for garnish
  17. Alternately, mix pasta and chicken mixture together.
  18. Toss with butter sauce…
  19. Mangia~ As Momma would say!!

Serve with a side salad, garlic bread and olive oil for dipping!!

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