2 TBSP. Garlic Butter
2 oz. White Wine
2 oz. Mushrooms, sliced (optional)
2 oz. Artichoke Hearts, halved or quartered
2 TBSP. Lemon Juice
4 oz. Cream
2 tsp. Capers
6 oz. Angel Hair, heated
Lemon wheels for garnish
Preheat a cast iron skillet in a 400 degree oven. Add chicken breast and return to oven for 2 minutes to brown chicken. Turn chicken and continue to sear chicken until it reaches 165 degrees when tested with a thermometer, approximately 4 minutes.
While the chicken is in the oven melt the garlic butter in a sauté pan over high heat. Add mushrooms, if desired and sauté until mushrooms begin to soften. Add wine to de-glaze pan. Add lemon juice, artichoke hearts and cream. Bring mixture to a simmer and reduce by half until cream begins to thicken. Add capers and remove from heat.
Place heated pasta onto the serving plate and lay chicken breast against the pasta. Pour sauce mixture onto chicken and pasta. Add lemon wheels and parsley. Serve immediately.