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| Estimated cost per serving $3.00 |
So I am bringing this dish back to my Food For Thought section. This is an easy dish to make if you take your time. The ingredients and instructions are simple. I included step by step pics instruction for your convenience. This is my own version of how I make this dish. Let me know how it turns out! Enjoy!
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| Bon Appetit! |
Lemon Butter Sauce Ingredients
4 ounces lemon juice
2 or 3 ounces white wine
4 ounce of heavy cream
4 sticks of butter
Chicken and Pasta Ingredients
8 boneless chicken breasts
oil for sauteing
2-3 cups of flour with salt and pepper
Handful of mushrooms sliced
a cup of artichoke hearts sliced
1 tablespoon of capers
1 box of cappellini pasta cooked
Chopped parsley or cilantro for garnish
See below for cooking instructions: Good luck!
Cook Pasta
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| Cook Pasta and drain. |
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| Add butter and toss. Set pasta aside. |
To Make The Sauce
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| Heat lemon juice, white wine in med heat sauce pan. Bring to a boil and reduce heat. Add cream and simmer. Slowly add butter until completely mixed. Add salt and pepper to taste..Remove from heat and keep warm. |
To Make The Floured Chicken
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| In another sauce pan, heat up olive oil and butter. |
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| Dredge cut up chicken in flour with salt and pepper |
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| Brown chicken on each side until cooked through. Remove chicken from pan . |
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| Set cooked chicken aside |
Remaining Ingredients To Cook
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| Capers, artichokes, mushrooms, and pancetta |
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| Cook the pancetta. You should probably chop up the pancetta first to save you the trouble of chopping it after it's cooked. |
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| Add extra butter to pan. Add remaining ingredients. |
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| Cook |
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| Now add chicken back into pan with the remaining ingredients |
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| Now add the creamy sauce into the chicken pan and simmer for at least 5 minutes |
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| Place pasta on plate and add chicken mixture. Garnish with parsley! |
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