11 9 / 2012

prettygirlfood:

Artichoke Lemon & Chicken Pasta
Ingredients
12 oz spaghetti
3 slices bacon
2 skinless, boneless chicken breasts, halved and pounded to 1/4-inch thickness
1/4 cup all-purpose flour
Salt
Pepper
1 can artichoke hearts, drained and quartered
2 tsp capers, drained
1/2 cup white wine
1 cup chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
1 Tbsp butter
Fresh parsley, chopped, for garnish
Instructions
Cook pasta in salted water until al dente, according to package instructions. Drain and set aside.
Cook bacon to a crisp in a large pot over medium heat and remove, setting aside, leaving the rendered fat behind.
Whisk together the flour, salt, and pepper in a shallow plate.
Dredge the chicken in the flour mixture and shake off any excess.
Add the chicken to the pan and fry until cooked through and golden brown, ~5 minutes per side.
Transfer the chicken to a paper towel-lined plate and let rest.
Add the artichokes, capers, and wine to the pan, scraping up any browned bits from the bottom of the pan and cooking for ~2 minutes.
Add broth and lemon juice, cooking for another 2 minutes.
Add the cream and the butter to the pan, stirring until the butter has melted and incorporated.
Season to taste with salt and pepper.
Slice the chicken into 1/2-inch slices and add to the caper-artichoke sauce.
Add the bacon, pasta, and then gently toss the mixture. Serve immediately.
Makes 12 servings

prettygirlfood:

Artichoke Lemon & Chicken Pasta

Ingredients

  • 12 oz spaghetti
  • 3 slices bacon
  • 2 skinless, boneless chicken breasts, halved and pounded to 1/4-inch thickness
  • 1/4 cup all-purpose flour
  • Salt
  • Pepper
  • 1 can artichoke hearts, drained and quartered
  • 2 tsp capers, drained
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/3 cup fresh lemon juice
  • 1/3 cup heavy cream
  • 1 Tbsp butter
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook pasta in salted water until al dente, according to package instructions. Drain and set aside.
  2. Cook bacon to a crisp in a large pot over medium heat and remove, setting aside, leaving the rendered fat behind.
  3. Whisk together the flour, salt, and pepper in a shallow plate.
  4. Dredge the chicken in the flour mixture and shake off any excess.
  5. Add the chicken to the pan and fry until cooked through and golden brown, ~5 minutes per side.
  6. Transfer the chicken to a paper towel-lined plate and let rest.
  7. Add the artichokes, capers, and wine to the pan, scraping up any browned bits from the bottom of the pan and cooking for ~2 minutes.
  8. Add broth and lemon juice, cooking for another 2 minutes.
  9. Add the cream and the butter to the pan, stirring until the butter has melted and incorporated.
  10. Season to taste with salt and pepper.
  11. Slice the chicken into 1/2-inch slices and add to the caper-artichoke sauce.
  12. Add the bacon, pasta, and then gently toss the mixture. Serve immediately.
Makes 12 servings
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