Jerusalem Chicken

Chicken and Pasta
6-9oz Chicken Breast :oil and butter for saute
1/2 cup flour seasoned with salt, pepper and spike seasoning
6 oz of pancetta (or Bacon)
12 oz of Mushrooms sliced
1-1/2 TBS capers
1 lbs Cappellini pasta Cooked


To make Chicken and Pasta
Cook Pasta and drain, cover to keep warm. Heat a small amount of oil and two tablespoons of butter in a large skillet. Dredge chicken in flour and saute in pan, until brown and cooked through. Remove chicken from pan. Cook pancetta or bacon until done, remove from pan. Add a little more oil and butter if needed, saute mushrooms until soft cooked, add artichokes, and capers, saute lightly. Mix chicken and pancetta back into pan and heat lightly. Toss 3/4 of butter sauce if needed. Serve over noodles.

Lemon Butter Sauce
4 oz Lemon Juice
2 oz White Wine
4 oz Heavy Cream
1 lbs Butter

Heat lemon juice and wine in sauce pan over medium heat. bring to a boil and reduce by one third ( until there are 4 ounces) Add cream and simmer until mix is thicker (3-4 min) slowly add butter until completely incorporated. season with salt and pepper. removed from heat and keep warm.