1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons half and half
1/2 cup butter, chilled
Salt and pepper, to taste
1 pound pasta of choice, cooked as directed (I prefer smaller shapes like penne)
12 ounces center-cut bacon, chopped
3-4 boneless, skinless chicken breast, cut into small cubes
8 ounces mushrooms, sliced
8 ounces frozen artichoke hearts, thawed
2 teaspoons capers, drained
1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in the cream and simmer until it thickens. Gradually add the butter, 1 tablespoon at a time, to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, keep warm.
2. Heat a large skillet over medium-high heat and cook bacon until crisp. Remove bacon to paper towels or a sieve, leaving the fat in the skillet.
3. Add chicken to skillet and cook, stirring, until done. Season with salt and pepper, to taste, and place with bacon, leaving fat in the skillet.
4. Add mushrooms, artichoke hearts, and capers to the skillet and cook until the vegetables are soft. Remove mushroom mixture from skillet and drain fat.
5. Place chicken, bacon, and mushroom mixture back in the skillet, add sauce, and stir until heated through. Add pasta, stir well, and serve.
For some unknown reason, I was out of capers so the photograph of this dish is missing them. I was very sad, they really help to make the dish. I have no idea where I found the original recipe, but I do remember that it called for an entire cup of butter which was entirely too much! It’s much nicer with only one stick. Art and I love this dish, the flavors remind us of Piccata.