Artichoke lemon and Chicken Pasta

From Confections of a Foodie Bride

Ingredients

• 12 oz spaghetti
• 3 slices bacon
• 2 skinless, boneless chicken breasts, halved and pounded to 1/4-inch thickness
• 1/4 cup all-purpose flour
• Salt
• Pepper
• 1 can artichoke hearts, drained and quartered
• 2 tsp capers, drained
• 1/2 cup white wine
• 1 cup chicken broth
• 1/3 cup fresh lemon juice
• 1/3 cup heavy cream
• 1 Tbsp butter
• Fresh parsley, chopped, for garnish

Instructions

1. Cook pasta in salted water until al dente, according to package instructions. Drain and set aside.
2. Cook bacon to a crisp in a large pot over medium heat and remove, setting aside, leaving the rendered fat behind.
3. Whisk together the flour, salt, and pepper in a shallow plate.
4. Dredge the chicken in the flour mixture and shake off any excess.
5. Add the chicken to the pan and fry until cooked through and golden brown, ~5 minutes per side.
6. Transfer the chicken to a paper towel-lined plate and let rest.
7. Add the artichokes, capers, and wine to the pan, scraping up any browned bits from the bottom of the pan and cooking for ~2 minutes.
8. Add broth and lemon juice, cooking for another 2 minutes.
9. Add the cream and the butter to the pan, stirring until the butter has melted and incorporated.
10. Season to taste with salt and pepper.
11. Slice the chicken into 1/2-inch slices and add to the caper-artichoke sauce.
12. Add the bacon, pasta, and then gently toss the mixture. Serve immediately.

Notes from Jill's Kitchen: this one is very similar to this version from Martha Stewart. I actually usually use a combination of the two recipes when I make this. Both amazing, but what can I say- I love me some artichokes.