Ingredients
- Lemon Butter Sauce:
- 1/4 cup (65ml) white wine
- 5 tablespoons (100ml) fresh lemon juice
- 5 tablespoons thickened cream
- 250g butter, chilled
- 1 pinch salt and pepper to taste
- Chicken and Pasta:
- 250g farfalle (bow tie) pasta
- 4 skinless, boneless chicken breast halves - pounded to 1/2 cm thickness
- 2 tablespoons olive oil
- 40g butter
- 1/4 cup (30g) plain flour
- 1/2 pinch salt and pepper to taste
- 120g bacon
- 170g mushrooms, sliced
- 170g artichoke hearts, drained and halved
- 2 teaspoons capers, drained
- 1/4 cup chopped fresh parsley for garnish
Description
About Eight Years Ago, A Dear Italian Woman Introduced Me To This Dish. She Has Since Passed Away And Taken Her Recipes With Her, As She Had Nothing Written Down. This Is The Closest Of All My Attempts To Duplicate Her Dish. It Is Delicious And Easier To
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