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2 1/2 pounds chicken breast (pounded thin)
2 ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 ounces heavy whipping cream
4 artichokes
4 teaspoons parsley
12 ounces lemon sauce
20 ounces angel hair pasta
8 tablespoons fried pancetta
4 tablespoons fried capersLemon Sauce
1 tablespoon fresh lemon juice
1 quart Chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepperChicken: Heat saut? pan over medium heat. Add oil and heat. Add chicken pieces to saut? pan and saut? on each side for one minute (or until no longer pink). Add sliced mushrooms to saut? pan and saut? with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into saut? pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperatures.In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.
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