Artichoke Chicken Pasta

This is one of my favorite recipes. I love artichokes. My favorite way to eat them is steamed and dipped in butter, but canned artichokes work for me as well. Not as tasty as the steamed fresh ones, I could eat those everyday. The is basically a spin on Chicken Piccata. It has the same lemony and capery flavors, just with tomatoes and artichokes, with the usual mushrooms. Fresh lemon is key. I have made it before with bottled lemon juice and the flavor pop was totally missing. If you have fresh flat leaf parsely around, that is nice sprinkled on top as well.





Artichoke Chicken Pasta

4 chicken breasts
1/4 cup flour

1 tbsp evoo
1 tbsp butter

1/2 package of button mushrooms, sliced
1 can small artichoke hearts, drained
2 tomatoes, cut into small chunks
1 can chicken broth
1 cup white wine
1 tbsp capers
2 small or 1 large lemon
1 1/2 tbsp cornstarch
1 tbsp water
2 tbsp butter

1 lb of pasta (I used linguine) cooked and drained

Pound out chicken breasts between two pieces of wax paper. Dredge the breasts in flour seasoned with salt and pepper. Heat oil and 1 tbsp butter over med-high heat. Saute chicken until the flour browns. Remove chicken from pan, cover chicken (I put it in a 250 degree oven). Remove pan from heat and add the wine to deglaze the pan. Add the chicken broth, the juice of the lemon, salt and pepper to taste and bring it back up to a boil. Add the mushrooms and capers cook for about 5 minutes. Make a slurry with the cornstarch and water. Add the slurry to the pan and bring back to a boil, stirring until the mixture thickens. Add the artichokes and tomatoes and toss to coat. Add the remaining butter and stir until it melts. Toss the pasta with the sauce.

Plate the pasta and top each with a pounded out chicken breast.

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