INGREDIENTS
2
Chicken breasts
3 oz
Pancetta
12 oz
Artichoke hearts, frozen or canned
1
lbs Mushrooms
1/2 cup
Chicken broth
2 tbsp
Capers
1/4 cup
Lemon juice
1 tsp
Corn starch
3 tbsp
Flour
2
Salt and pepper
2 tbsp
Avocado/grapeseed oil
3 tbsp
Butter
1/2 cup
Cream
2 tbsp
White wine