Danita'S Chicken Picatta

• 2 skinless boneless chicken breasts,
• 1/2 cup flour
• Salt and Pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons dry white wine
• 1 tablespoon fresh lemon juice
• 2 tablespoon drained bottled capers
• 2 tablespoon chopped garlic
• 1 C artichoke hearts (drained)
• 1 C thick sliced mushrooms
• 3 tablespoon minced fresh parsley leaves
• 2 tablespoon whipping cream (optional)
• 1/2 cup parmesan cheese, grated
• 1/2 lb spaghetti or angel hair pasta (cooked al dente)

1. Cut the chicken pieces horizontally (less than 1/2 inch thick) with a sharp knife and flatten them slightly between sheets of wax paper. Dredge chicken in flour seasoned with a little salt and pepper. In a skillet, heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and saute the chicken slices. In the pan put 1 Tbs capers, 1 Tbs garlic, 1 Tbs of wine and a little lemon juice together with the butter and vegetable oil, and then cook the chicken for 3-4 minutes on each side. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. To the skillet add the remaining 1 tablespoon butter, 1 T wine (or more), garlic, and the lemon juice and bring the mixture to a boil. Stir in the remaining capers, parsley, artichokes, mushrooms and salt and pepper to taste and spoon the sauce over the chicken. Pour sauce over pasta and sprinkle with parmesan cheese.

chicken breasts, flour, salt, unsalted butter, olive oil, white wine, lemon juice, capers, garlic, hearts, mushrooms, parsley, whipping cream, parmesan cheese, angel hair pasta

Taken from www.epicurious.com/recipes/member/views/danitas-chicken-picatta-50112866 (may not work)