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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 1 |
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Directions: 1. coat chicken with flour, salt and pepper.
2. cook in hot oil.
3. remove the chicken and set aside.
4. stir bacon, mushrooms, artichokes and capers into the remaining oil and cook until mush
rooms are soft.
5. cut the chicken into strips and return to the skillet.
6. stir half of the lemon butter sauce into the mixture.
7. meanwhile, cook pasta.
8. toss mixture with pasta, and add remaining sauce as desired.
9. serve garnished with parsley.
Ingredients:
163/2500 Pound(s) butter
163/1250 Pound(s) flour
137/4377 Quart(s) olive oil
4 Slice(s) diced bacon
1 Bunch(s) chopped fresh parsley
2 Pound(s) pounded thin chicken breast
6 sliced mushroom
1/2 bow tie pasta
2 capers
6 artichoke hearts |
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Lemon Butter Sauce
489/5000 Pound(s) butter
97/1242 Quart(s) lemon juice
2 Ounce(s) white cooking wine
97/1242 Quart(s) heavy cream |
Directions:
1. Heat wine and lemon juice in saucepan at medium heat until reduced by 1/3rd.
2. Stir in cream and stir until it thickens.
3. Gradually add butter, a bit at a time.
4. Season with salt and pepper.
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