Chicken Cara Mia

• 4 boneless, skinless, chicken breasts pounded to 1/3' thickness
• 1/2 c. Panko bread crumbs
• 1/4 c. flour mixed with 1/2 tsp. salt & 1/2 tsp. pepper 3 Tbls. olive oil
• 1/2 c. finely chopped shallots
• 2 garlic cloves, minced
• 2 c. heavy cream
• 1/3 c. white wine
• 3 Tbls. fresh squeezed lemon juice
• 1/2 tsp. lemon zest
• 1 tsp. sea salt
• 1 tsp. freshly ground pepper
• 1/4 - 1/2 tsp. cayenne pepper
• 2 Avacados, sliced
• 1 c. canned artichoke hearts (in water)
• 1/2 c. Parmesan cheese plus more for serving
• 2 Tbls. chopped Italian Parsley
• 1 lb. linguini pasta, cooked al dente

1. Pound chicken to 1/3' thickness. Dip in egg, then dredge in flour mixture, then bread crumbs. Heat 2 Tbls. oil in heavy pan over medium high heat. Fry chicken until golden on each side. REmove from pan and set aside. Add remaining 1 Tbls. oil and saute shallots until translucent. Add garlic and cook for another minute. Deglaze with white wine and cook until reduced by half. Add cream, lemon juice, lemon zest, salt, pepper and cayenne pepper and bring to a light simmer. Return the chicken to the cream mixture and add the artichokes and parmesan cheese. Cook until
2. cheese has melted and everything is heated. Add avacado and stir gently. Place pasta on plate along with one chicken breast. Pour sauce over all and garnish with parsley and additional parmesan cheese.

chicken breasts, bread crumbs, flour, shallots, garlic, heavy cream, white wine, fresh squeezed lemon juice, lemon zest, salt, freshly ground pepper, cayenne pepper, hearts, parmesan cheese, italian parsley, linguini pasta

Taken from www.epicurious.com/recipes/member/views/chicken-cara-mia-50084135 (may not work)