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 dredging

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 pepper. Remove

from heat and keep warm.

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.