Chicken Scaloppini

Ingredients

• 12 ounces artichoke hearts sliced
• 1 pound butter (4 sticks)
• 2 tablespoons chicken for sauteing chicken
• 1 tablespoon capers 
• 9 ounces chicken breast thin
• 2.8 cups flour with salt and pepper, for dredging all-purpose
• 4 ounces cup heavy whipping cream 
• 3 tablespoons juice of lemon 
• 12 ounces mushrooms sliced
• 12 ounces mushrooms sliced
• 8 servings chicken for sauteing chicken
• 0.3 cup pancetta diced cooked
• 8 servings parsley chopped for garnish
• 1 pound soup noodles cooked
• 8 servings pepper black freshly ground
• 4 ounces wine 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through.
2. Remove chicken from pan.
3. Add remaining ingredients, up to and including the capers, to the pan.
4. Heat until mushrooms soften and are cooked.
5. Add chicken back to pan to reheat and make Lemon Butter sauce.
6. Place cooked pasta on each plate.
7. Add half of butter sauce to chicken mixture and toss.
8. Place chicken mixture over pasta.
9. Add more sauce on top of each piece.
10. Garnish with parsley.
11. Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third.
12. Add cream and simmer until mixture thickens, about 3 to 4 minutes.
13. Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper.
14. Remove from heat and keep warm.