Ingredients
- 2 1/2 Chicken Breasts (pounded thin)
2 oz . Olive Oil8 oz . sliced mushrooms- 2 (halved)
4 oz . heavy whipping cream- 4 artichokes
- 4 parsley
12 oz . lemon sauce20 oz . Angel Hair pasta- 8 fried Pancetta
- 4 T Friend Capers Lemon Sauce
- 1 Fresh Lemon Juice
1 qt . Chablis- 3 butter
1 qt . Whipping creme- 1 thyme
- 1 salt
- 1 pepper
Instructions
Chicken: Heat sauté pan over medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN TO HEAT/FLAME!
Lemon Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice and butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temp. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around chicken. Sprinkle pancetta and capers over entire dish. Garnish with chopped parsley.
Lemon Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice and butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temp. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around chicken. Sprinkle pancetta and capers over entire dish. Garnish with chopped parsley.
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