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Ingredients

• Lemon Butter Sauce:
• 1/4 cup white wine
• 5 tablespoons fresh lemon
• juice
• 5 tablespoons heavy cream
• 1 cup butter, chilled
• salt and pepper to taste
• Chicken and Pasta:
• 1/2 pound dry farfalle (bow tie)
• pasta
• 4 skinless, boneless chicken
• breast halves - pounded to 1/4 inch thickness
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 4 ounces bacon
• 6 ounces mushrooms, sliced
• 6 ounces artichoke hearts,
• drained and halved
• 2 teaspoons capers, drained
• chopped fresh parsley for
• garnish

Description

'This Recipe Closely Approximates A Recipe Introduced By An Italian Woman. She Has Since Passed Away And Taken Her Recipes With Her, As She Had Nothing Written Down. It Combines Thin Strips Of Chicken..

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