
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
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Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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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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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 |
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.
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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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Makes about 1/2 Cup of mix
Oven-Fried Chicken: Combine 1 |
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