Ingredients

• Oil, for sauteing chicken
• 2 tablespoons butter, for sauteing chicken
• 3 to 5 chicken breasts, (3 ounces each) pounded thin
• 2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
• 1/4 cup diced pancetta, cooked
• 12 ounces mushrooms, sliced
• 12 ounces artichoke hearts, sliced
• 1 tablespoon capers
• Lemon Butter Sauce, recipe follows
• 1 pound linguini pasta, cooked

Directions

Lemon Butter Sauce:

3 tablespoons lemon juice

4 ounces white wine

4 ounces heavy cream

1 pound (4 sticks) butter

Salt and freshly ground black pepper

Chopped parsley leaves, for garnish

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.