Prep Time
30 minutes

Total Time
45 minutes

Yield
Makes about 4 servings

Ingredients

4 Chicken Breasts, butterflied and pounded until 1/2" thick
2-3 Eggs; beaten
1 cup Flour
Freshly-grated Parmesan Cheese
1 1/2 cups Breadcrumbs
1 1/2 cups grated Parmesan Cheese
1 tablespoon Garlic Powder
2 Shallots, minced
4 cloves Garlic, minced
2 tablespoons fresh Basil, chiffonade

1 teaspoon dried Thyme
3 cups Chicken Stock
1 cup White Wine
1/2 cup Whipping Cream
1/2 cup Capers
3 cups sliced Mushrooms
1 can halved Artichokes
1 Lemon, juiced
1 pound Fettuccine, cooked
2 tablespoons Butter and 2 tablespoons Flour (for roux)

Directions

Combine breadcrumbs, Parmesan cheese and garlic powder.
Turn the oven to 300°. Start by breading the chicken. Place the eggs, flour, and breadcrumb mixture into three individual bowls. Season all with salt and pepper. Dredge the chicken into the flour, then egg, then bread crumb mixture. Set aside.
Sauté the chicken in extra virgin olive oil on medium-high heat a couple of minutes on each side to brown. You may have to do this in batches. Transfer to a baking sheet and finish the cooking in the oven.
For the sauce, start by sautéing the shallot and garlic in a little extra virgin olive oil. Once browned, add mushrooms and sauté for 1 minute. Add dried thyme, then deglaze with white wine. Once au sec, add the 2 tablespoons butter and 2 tablespoons flour for the roux. Continually stirring, cook for 3-4 minutes. Add the chicken stock slowly, still stirring. Let this cook down for about 10 minutes, or until desired consistency. Add the artichokes and capers, then the whipping cream. Cook this down again, until desired consistency. To finish the sauce, add the juice of one lemon. Garnish with the chiffonade of basil.