1 stick (1/2 cup) butter
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
In a large skillet on medium heat melt butter.
Cook chicken in the skillet until it browns. Add artichoke hearts, lemon juice, capers, wine, and pepper. Bring to a boil and simmer for 5 minutes.
Serve over bow tie pasta or angle hair pasta. Goes well with steamed
vegetables and garlic mashed potatoes