Mediterranean Chicken with Lemon Cream Sauce

Ingredients

• 4 boneless chicken breasts cut up in 1x2 strips
• 1 medium onion cut into thin julienne strips
• 2 cloves Garlic minced
• 1 small jar artichoke hearts drained and chopped
• 1/8 cup capers drained
• 1/2 cup fresh basil coarsley chopped, reserve 1/4 cup for the end
• 1/2 cup sundried tomatoes coarsley chopped
• olive oil- enough to coat bottom of pan
• salt and pepper
• 1/4 cup heavy cream
• 1/4 cup leaks or green onions sliced
• 1/4 cup marsala or madiera wine
• 1/4 cup pine nuts
• 1 juice of 1 lemon
• Angel Hair Linguini, or Percatelli pasta
• fresh parsley as desired

Instructions

1. Heat olive oil in pan over med high heat. Add chicken and brown until chicken has a good sear. Add onions and garlic. Cook for 2 minutes. Add artichokes, capers, sundried tomatoes and pine nuts. Salt and pepper to taste. Toss evenly. Add leeks/green onions and 1/4 cup of fresh basil. Add wine. Bring to an even bubble. Add lemon juice then cream. Stir and heat to thick and bubbly.
2. Serve over pasta.