The ingredients are great but the time estimate is WAY off and I find that I need to prepare it a bit differently. First of all I fry up the bacon in a pan, while doing that I dredge the chicken in the flour and prep my other ingredients including getting a pot of water on the stove for the pasta. I brown the chicken in the bacon grease with a little bit of butter (as needed). Once the chicken is browned I place it on a cookie sheet and stick it in the oven at 300 to cook through and stay warm while I make the sauce. I start by adding more butter to pick up the browned chicken bits and cook the mushrooms down. I like them seriously cooked down. Once they are totally cooked down I add the white wine and cook down again. Once everything is totally cooked down I brown the artichoke hearts in the pan until they get a little crispy around the edges, then I add a clove of garlic and then as soon as it starts to brown i add the lemon juice and more wine. I also add a bit of chicken broth to make it saucier. I then add the capers, butter (no need for nearly that much butter), cream and some thyme and whisk it in well. I take the chicken out of the oven and finish it in the pan. Then I serve with pasta. I prefer linguine with this and I toss it with a bit of butter and spoon the sauce over it. Top with freshly grated parmesan cheese. Yum!
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The ingredients are great but the time estimate is WAY off and I find that I need to prepare...