Mmmm... Nummers....

Lemon Butter Chicken

Ingredients:

• salt and pepper (to taste)
• ½ lb bow-tie pasta
• 4 boneless skinless chicken breast halves (pounded to an even ¼” thickness)
• 1 tablespoon olive oil
• 2 tablespoons butter
• ¼ cup all purpose flour
• salt and pepper (to taste)
• 4 ounces bacon
• 6 ounces fresh mushrooms (sliced)
• 6 ounces artichoke hearts (drained and halved)
• 2 teaspoons capers (drained)
• Fresh parsley (chopped, for garnish)

Lemon Butter Sauce-

• ¼ cup white wine (We replaced this with White Grape Juice)
• 5 tablespoons lemon juice (freshly squeezed)
• 5 tablespoons heavy cream
• 1 cup butter (chilled)

Directions:

1. To make lemon butter sauce- In a saucepan over medium heat add white wine and lemon juice. Bring to a low boil and boil until the liquid has reduced by 1/3. Stir in heavy cream, and simmer until it becomes thick. Gradually add 1 tablespoons of butter at a time to the sauce stirring until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
2. Bring a large pot of salted water to a boil and cook bow-tie pasta according to package directions. Drain and set aside. In a bowl mix together flour, salt and pepper. Lightly coat the chicken with the flour mixture. In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons of butter. Place chicken into hot oil and fry on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from the pan.
3. Add bacon to the same pan that the chicken was cooked in. Stir in mushrooms, artichokes, and capers. Cook until the mushrooms are soft. Cut the chicken into small strips and return them to the skillet. Stir half of the lemon butter sauce into the mixture.
4. To serve- place the pasta in a large bowl. Stir the chicken mixture into the pasta. Stir in additional lemon butter sauce as desired. Garnish with fresh parsley.

Original recipe found here.