Chicken with artichokes, bacon, sun dried tomatoes over linquini

By Connie

Ingredients

• Chicken medallions
• Artichoke hearts - cut up
• Bacon
• Sun dried tomatoes
• Linguini
• Butter Sauce

Preparation

Step 1

Saute chicken medallions in butter and oil. Add in artichoke hearts and sun-dried tomatoes.

Make lemon butter sauce:

3 TBSP lemon Juice
4 oz white wine
4 ounces heavy cream
1 pound (4 sticks) butter
salt and freshly ground pepper
Chopped parsley leaves, for garnish

Heat lemon juice and wine in saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes. Slowly add butter, about 2 TBSP at a time, until completely incorporated, whishing constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve, place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.