A delightful twist on a classic chicken pasta dish, combining creamy lemon sauce with tender chicken and vibrant vegetables.
Heat the lemon juice and white wine in a saucepan over medium heat until it starts to simmer.
Use freshly squeezed lemon juice for the best flavor.
Reduce the mixture by one-third, then add the cream and simmer until it thickens.
Stir constantly to prevent the cream from curdling.
Gradually whisk in the butter until fully incorporated, then season with salt and pepper.
Add the butter in small pieces to ensure a smooth sauce.
Cook the pasta according to package instructions, then drain and set aside.
Reserve some pasta water to adjust the sauce consistency later.
Dredge the chicken in flour and cook in a skillet with a bit of oil until golden and cooked through.
Pound the chicken to an even thickness for uniform cooking.
Remove the chicken and sauté the pancetta, mushrooms, artichoke hearts, and capers in the same skillet.
Deglaze the pan with a splash of white wine for extra flavor.
Return the chicken to the skillet and add half of the prepared sauce, tossing to coat.
Ensure the chicken is well coated with the sauce for maximum flavor.
Serve the chicken mixture over the cooked pasta, drizzling with the remaining sauce.
Garnish with fresh parsley for a burst of color and flavor.
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