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Heat a pan on the stove top, and add the pancetta - cook until browned and crisp.
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To the same pan, add the mushrooms, and 1 tbs of oil if needed. Season with salt and black pepper, and saute until mushrooms are fully cooked - about 8-10 minutes.
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Slice the artichoke hearts into quarters and add to the pan with the mushrooms.
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Add the capers, and cook for a few more minutes.
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Butterfly the chicken breasts if they are quite thick, or simply pound them to flatten to 1/4 inch thickness. (I like to put the chicken in a zip lock, one piece at a time, and completely seal it, before I flatten it with a meat mallet). Cut the flattened chicken into smaller pieces, sprinkle with salt and pepper, and dredge in flour lightly.
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In another pan, heat the remaining 2 tbs of oil, and fry the chicken pieces, approximately 3 minutes per side. Add cooked chicken to the mushrooms and artichokes.
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Make the sauce by heating the lemon juice and white wine, and boil until reduced by a third.
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Add cream and cook until slightly thickened. Mix 1 tsp corn starch with a bit of chicken broth, to remove lumps, and add to the pan, with the remaining chicken broth. Cook until sauce thickens.
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Add butter to the sauce slowly incorporating it, by whisking. Taste and adjust the salt and pepper. If too sour, add more chicken broth and corn starch.