4 skinless, boneless chicken breasts, cut in 1" pieces, sauteed & drained
1/4 c. olive oil
1/4 c. butter
1 tsp. flour
1 c. chicken stock
2 tsp. lemon juice
1 tsp. minced parsley
salt & pepper to taste
16 artichoke hearts (2 cans) (cut each in 1/2)
3 tbsp. Parmesan cheese
1 tsp. drained capers
1 lb. linguine or penne, cooked & drained
2 tbsp. olive oil
2 tbsp. Parmesan cheese
1 tbsp. butter