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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
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• Chicken and Pasta:
• 1/2 pound dry farfalle (bow tie) pasta
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 tablespoon olive oil
• 1 tablespoon 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 Introduced To Me By An Italian Woman Combines Thin Strips Of Chicken Breast In A Lemon Butter Sauce With Bacon, Mushrooms, Artichoke Hearts, And Capers; Served Over Bowtie Pasta.

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