Okay, for all of you who thought the recipe below looked so tasty, here it is (modified to my version). The original version has capers which I think look like rabbit pellets and taste about what I'd imagine those taste like, so I don't add them; it also has a teaspoon of white wine, which I didn't add either. Otherwise, here you go:
1 pound angel hair pasta (or spaghetti)
4 skinless chicken breasts
1/2 cup all-purpose flour
3 tablespoons light olive oil
2 tablespoons butter
1/2 teaspoon lemon juice (I added a bit more for my own flavor choice)
2 c. sliced mushrooms
1 1/2 c. canned artichoke hearts, slicked (a 14 oz. can)
1/3 c. thick-sliced prosciutto
First, you need the 4 skinless chicken breasts. Fold plastic wrap over each chicken breast and pound them with a mallet until the chicken is about 1/8 inch thick. Slice each flattened breast into smaller, more manageable pieces (about 2-3 pieces per breast). Lightly salt and pepper each piece. Pour flour onto a plate, then coat each chicken piece with a light layer of flour.
2 tsp. lemon juice
1 c. salted butter
1/3 c. heavy cream
Make the lemon butter sauce by pouring lemon juice into a saucepan over medium/low heat. Add butter and stir occasionally until it's melted. When the butter is melted, add the cream and whisk thoroughly. Bring mixture to a simmer, stirring frequently. Simmer for 5-6 minutes or until the sauce is thick. Remove it from the heat and set it aside.
Start boiling your pasta. Follow the directions on the package to cook the pasta.
Preheat oven to 250 degrees. Heat 2 tablespoons of light olive oil, 2 tablespoons of butter and 1/2 teaspoon of lemon juice in a large skillet over medium heat. Add the chicken breast pieces, filling the pan, to the skillet and saute for about 5 minutes per side or until the chicken is light brown. Place finished chicken on a baking sheet and keep it warm in the oven until you are ready to assemble your dish.
After all of the chicken is done and in the oven, add 1 tablespoon of olive oil to your skillet. When the oil is hot, add the mushrooms, artichoke hearts, prosciutto and saute for 3-4 minutes or just until you see some slight browning on the mushrooms and artichoke hearts. Pour the lemon butter sauce into the skillet and remove it from the heat.
Put your pasta on the plate, top it with a couple of your chicken pieces and cover it with your mushroom, artichoke, prosciutto sauce mix and enjoy!
As a side note, I LOVE leftovers, but I didn't think the leftovers of this dish were all that good, so eat up!!!