Ingredients:

• 4 boneless, skinless chicken breasts, pounded out
• 6 artichoke hearts, sliced
• 1/4 cup capers, small
• 1 lemon, sliced thin
• 1/2 stick butter, sliced into pats
• 1/4 cup fresh garlic, minced
• 1/4 cup fresh basil, chiffonade
• 1/2 cup white wine
• Salt, to taste
• Olive oil to sauté chicken breasts
• 1 lb. linguini
• Flour to dredge chicken

Directions:

In a medium size sauté pan, heat oil on medium-high heat, lightly brown chicken breasts on both sides. Deglaze pan with white wine and add garlic, capers and, artichoke hearts. Next add butter, lemon slices and, a pinch or two of salt. Meanwhile, cook liguini as directed. Reduce heat to medium on chicken and add basil. Remove lemon slices and serve over hot linguini.

Nutrition

Makes 4 servings (approx. ½ cup cooked pasta per serving): 416 calories; 18 grams fat; 30 grams carbs