boneless, skinless chicken breasts, halved and pounded to 1/4 in thickness
all purpose flour
salt and pepper to taste
can or jar of artichoke hearts, drained and quartered
How To Make artichoke, lemon & chicken pasta
Cook pasta according to package instructions. Drain and set aside.
In large fry pan, cook bacon until crsip, setting aside, but leaving rendered fat in pan.
Whisk together the flour, salt and pepper in a shallow plate. Dredge chicken in flour mixture and shake off any excess.
Add chicken to the fry pan and cook over medium heat until golden brown, about 5 minutes per side. Transfer chicken to a paper towel and let rest.
To the fry pan, add the artichokes, capers and wine, scraping up any brown bits from the bottom of the pan.Cook for 2 minutes. Add broth and lemon juice and cook for another 2 minutes. Add the cream and butter, stirring until the butter has melted. Season with salt and pepper to taste.
Slice the chicken into 1/2 inch slices and add to the pan. Crumble the bacon, add to pan. Add the pasta and gently toss the entire mixture. Serve immediately.
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