Ingredients
2 skinless boneless chicken breasts,
½ cup flour
Salt and Pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
2 tablespoon drained bottled capers
2 tablespoon chopped garlic
1 C artichoke hearts (drained)
1 C thick sliced mushrooms
3 tablespoon minced fresh parsley leaves
2 tablespoon whipping cream (optional)
½ cup parmesan cheese, grated
½ lb spaghetti or angel hair pasta (cooked al dente)
Preparation
Cut the chicken pieces horizontally (less than ½ inch thick) with a sharp knife and flatten them slightly between sheets of wax paper. Dredge chicken in flour seasoned with a little salt and pepper. In a skillet, heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and sauté the chicken slices. In the pan put 1 Tbs capers, 1 Tbs garlic, 1 Tbs of wine and a little lemon juice together with the butter and vegetable oil, and then cook the chicken for 3-4 minutes on each side. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. To the skillet add the remaining 1 tablespoon butter, 1 T wine (or more), garlic, and the lemon juice and bring the mixture to a boil. Stir in the remaining capers, parsley, artichokes, mushrooms and salt and pepper to taste and spoon the sauce over the chicken. Pour sauce over pasta and sprinkle with parmesan cheese.
