Cookbook:Lemon Chicken Pasta

| American cuisine

Ingredients

 * 12 ounces (340 g) boneless skinless chicken breasts, cut into ½-inch (1 cm) thick slices
 * Salt to taste
 * Pepper to taste
 * Oregano to taste
 * About ½ cups flour
 * 2 tablespoon olive oil
 * 2 ¼-inch (0.5 cm) thick lemon slices
 * 2 artichoke hearts, cut into quarters (canned is fine)
 * ½ cup (120 g) oil-packed sun-dried tomatoes, drained
 * 4 garlic cloves, peeled
 * ½ teaspoon capers
 * 1 pinch crushed red pepper flakes
 * ½ cup (120 ml) dry white wine
 * 3 ounces (¼ cup plus 2 tablespoons / 90 g) heavy cream
 * 1 cup (240 g) loosely-packed fresh spinach
 * 1 pinch fresh rosemary
 * ½ pound (225 g) linguine, cooked al dente and drained

Procedure

 * 1) Season the chicken slices with salt, pepper, and oregano.
 * 2) Dredge chicken in flour, shaking off excess flour.
 * 3) Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.
 * 4) Add olive oil.
 * 5) When oil begins to smoke, add the chicken pieces.
 * 6) Cook until pieces are seared on both sides (1–2 minutes per side).
 * 7) Remove chicken to a plate and keep warm, leaving the oil in the pan.
 * 8) Add the lemon slices to the hot pan and cook until caramelized (about 1 minute per side).
 * 9) Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
 * 10) Add the white wine and cook until reduced to a glaze.
 * 11) Return the chicken to the pan with the cream, and sauté for 2 minutes.
 * 12) Add the spinach, rosemary, and cooked linguine.
 * 13) Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
 * 14) Serve immediately.