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1
Get your bacon pieces going in a medium, heavy sauce pan.
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2
Add to it, your 1/3 raw onion, 1 tbsp olive oil, 2 tbsp butter, and let Cook over medium to medium high heat until Bacon and onion is pretty well cooked, then add your minced garlic, parsley, green onion, and continue cooking a couple minutes, just until flavors combine, but don't let anything get crusty and brown.
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3
You may need to turn temperature down to medium low as you add ingredients from the garlic and on...
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4
Add to the pan, your can of artichoke hearts, coarsley chopped, and half the juice, a half can of water, about 1/2 cup white wine (i used pinot grigio today), 1 tbsp chicken boullion ,juice of half a lemon, and let it simmer.
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5
Get a frying pan and put about 1/2 inch canola oil in it.
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6
Heat over medium high.
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7
Wash and then dredge chicken cutlets in flour, seasoned with garlic powder,black pepper, and a little salt.
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8
Fry in the oil until light golden Brown.
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9
As they are pretty well cooked through, transfer to the sauce pan and nestle each cutlet into the broth and spoon some of the veggies over top and allow to cook through rest of the way.
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10
Rest each cutlet on bed of pasta and then pour rest of sauce and veggies over top.
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11
originally planned to melt mozzarella over top but was tasty enough without it.
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12
you may garnish with parmesan if you wish.
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13
Doesn't really need it though.
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14
preparation time and cooking combined should be under an hour.
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15
Hope you enjoy!
