1. In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside. 2. -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin. 3. -Fill a large pot with water and begin to heat to boiling (for preparing pasta later). 4. -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 – 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm. 5. -Add pasta to boiling water and cook as directed on package. 6. -In a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat. 7. -On individual serving plates or one large platter, swirl portions of drained pasta into “nest(s)”. Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all. ---------------------------------------------------------------------------
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Ingredients
