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2 1/2 lbs chicken breasts (pounded thin)
2 fluid ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 fluid ounces heavy whipping cream
4 artichokes
4 teaspoons parsley
20 ounces angel hair pasta, cooked just al dente
8 tablespoons fried pancetta
4 tablespoons fried capers
Lemon Sauce:
1 tablespoon fresh lemon juice
1 quart chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper
FOR THE CHICKEN: heat a sauté pan over medium heat. Add oil and heat. Add chicken pieces to the sauté pan and sauté on each side for one
minute (or until no longer pink). Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute. When the
mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds).
Add the cream to the pan and stir to incorporate. Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!
FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups. Add the lemon juice and butter and melt slowly. Add the whipping cream and
simmer on low heat until thickened. Add the spices and cool to room temperature. TO SERVE: in a large bowl, twirl the past into a nest. Sprinkle
the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken. Sprinkle the artichokes, pancetta and
capers over the entire dish. Garnish with chopped parsley.
2 fluid ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 fluid ounces heavy whipping cream
4 artichokes
4 teaspoons parsley
20 ounces angel hair pasta, cooked just al dente
8 tablespoons fried pancetta
4 tablespoons fried capers
Lemon Sauce:
1 tablespoon fresh lemon juice
1 quart chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper
FOR THE CHICKEN: heat a sauté pan over medium heat. Add oil and heat. Add chicken pieces to the sauté pan and sauté on each side for one
minute (or until no longer pink). Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute. When the
mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds).
Add the cream to the pan and stir to incorporate. Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!
FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups. Add the lemon juice and butter and melt slowly. Add the whipping cream and
simmer on low heat until thickened. Add the spices and cool to room temperature. TO SERVE: in a large bowl, twirl the past into a nest. Sprinkle
the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken. Sprinkle the artichokes, pancetta and
capers over the entire dish. Garnish with chopped parsley.
