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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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For the lemon butter sauce:
4 ounce lemon juice
2 ounce white wine
4 ounce heavy cream
1 pound butter, 4 sticks
For the chicken and pasta:
6 to 8 chicken breasts, 3 ounces each, pounded thin
oil and butter for sauteing chicken
2 ¾ cups flour, seasoned with salt and pepper, for dredging
6 ounce pancetta, cooked
12 ounce mushrooms, sliced
12 ounce artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
chopped parsley
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, about 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 sauté 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.