4 oz lemon juice 2 oz white wine 4 oz heavy cream 1 lb Butter, 4 sticks
18 oz chicken breast, pounded thin (up to 8) Oil and butter for sauteing chicken 6 oz pancetta, cooked 12 oz mushrooms, sliced 1 tbsp capers Chopped parsley, for garnish
To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce. This recipe is a dedication to Lori Coleman, a new friend. Enjoy Lori. ______________________________________________________________________ Per Serving: 0 Calories; 0 g Fat; 0 g Sat Fat; 0 mg Cholesterol; 0 mg Sodium; 0 g Carb; 0 g Fiber; 0 g Protein.
Obviously you can put this on low carb pasta. I have found it is a bit cardboard in texture. I like it on finely chopped cauliflower or spaghetti squash.