Ingredients
Servings: 10 servings
- For Lemon Butter Sauce:
- 1/2 cup fresh lemon juice
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 pound (2 cups) unsalted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- For Chicken and Pasta:
- 1 pound capellini pasta
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 6 to 8 chicken breasts, pounded thinly
- 1/2 to 3/4 cup all-purpose flour
- Salt, to season the flour for dredging
- Freshly ground black pepper, to season the flour for dredging
- 12 ounces mushrooms, sliced
- 12 ounces artichoke hearts, sliced
- 1 tablespoon capers, drained and rinsed
- Chopped parsley, for garnish
Steps
- Make the Lemon Butter Sauce
- Gather the ingredients.
- To a medium saucepan set over medium heat, add lemon juice and white wine. Bring to a boil and reduce by one-third.
- Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.
- Season with salt and pepper. Remove from heat and keep warm.
- Make the Chicken and Pasta
- Gather the ingredients.
- Cook pasta in a large pot of salted water until al dente. Remove from heat and drain. Keep warm.
- Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.
- Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.
- Source: Romano's Macaroni Grill
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