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Add a photoServings: 6
Ingredients
- 4 ounce lemon juice
- 2 ounce white wine
- 4 ounce heavy cream
- 1 lb butter - (4 sticks)
- 6 x chicken breasts - (4 ounce ea) pounded thin Oil and butter for sauteing chicken
- 2 3/4 c. flour seasoned with salt and pepper for dredging
- 6 ounce pancetta cooked
- 12 ounce mushrooms sliced
- 12 ounce artichoke hearts sliced
- 1 Tbsp. capers
- 1 lb cappellini pasta cooked Minced parsley for garnish
Directions
- 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 in cream and simmer till mix thickens (3 to 4 min). Slowly add in butter till completely incorporated. Season with salt and pepper. Remove from heat and keep hot.
- To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two Tbsp. butter in a large skillet. Dredge chicken in flour and saute/fry in pan, turning once, till brown and cooked through. Remove chicken from pan. Add in remaining ingredients to pan. Heat till mushrooms soften and are cooked. Add in chicken back to pan.
- To serve: Place cooked pasta on each plate. Add in half of butter sauce to chicken mix and toss. Taste and adjust. Add in more sauce if needed. Place chicken mix over pasta. Add in a little more sauce to each. Garnish with parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 6 servings | |
| Calories 1137 | |
| Calories from Fat 741 | 65% |
| Total Fat 84.0g | 105% |
| Saturated Fat 47.66g | 191% |
| Trans Fat 0.17g | |
| Cholesterol 292mg | 97% |
| Sodium 990mg | 41% |
| Potassium 771mg | 22% |
| Total Carbs 51.24g | 14% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.89g | 1% |
| Protein 44.29g | 71% |
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