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Ингредиенты
- 2Â 1/2 lb chicken breast pounded thin
- 2 ounce extra virgin olive oil
- 8 ounce sliced mushrooms
- 2 x lemons halved
- 4 ounce heavy whipping cream
- 4 x artichokes
- 4 tsp parsley
- 12 ounce lemon sauce
- 20 ounce angel hair pasta
- 8 Tbsp. fried pancetta
- 4 Tbsp. fried capers
- 1 Tbsp. fresh lemon juice
- 1 quart Chablis
- 3 tsp butter
- 1 quart whipping creme
- 1 Tbsp. thyme
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
Инструкции
- Chicken: Heat saute/fry pan over medium heat. Add in oil and heat. Add in chicken pcs to saute/fry pan and saute/fry on each side for one minute (or possibly till no longer pink). Add in sliced mushrooms to saute/fry pan and saute/fry with chicken for an additional minute.
- When mushrooms are cooked, squeeze juice from lemons into saute/fry pan and coat the chicken with juice (ensure there are no seeds). Add in cream to pan and stir to incorporate. Bring to a boil.
- Cut artichoke halves in half again lengthwise, add in to pan and cook for 15 seconds. Remove pan from heat. Add in parsley and stir to incorporate. Add in lemon sauce and stir to incorporate. Don't RETURN PAN TO HEAT/FLAME.
- Lemon Sauce: Boil Chablis to reduce to 2 c.. Add in lemon juice, butter and heat slowly. Add in whipping cream and simmer on low heat till thickened. Add in spices and cold to room temperatures.
- In large bowl, twirl pasta into a nest. Sprinkle chicken pcs against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with minced parsley.
