Pasta
9/20 kilograms Fresh angel hair pasta
1 cup Fresh shitake mushrooms
4 cloves Garlic
1/4 cups Extra virgin olive oil
4 Chicken breasts
1 cup Flour
392 grams Canned artichoke hearts
1/2 cups Sweet vermouth
1 cup Chicken broth
1/8 cups Fresh lemon juice
1 cup Heavy cream
1 cup Parmesan cheese
1 teaspoon Dried tarragon
Pasta with mushrooms and artichoke hearts
Cook pasta, drain well. Set aside, and keep warm.
Cook mushrooms and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Remove mushrooms and garlic, reserving oil in skillet; set vegetables aside, and keep warm.
Dredge chicken in flour; brown chicken in oil in skillet over medium heat. Remove chicken, reserving drippings in skillet; set chicken aside, and keep warm.
Add artichoke hearts to drippings; cook over medium-high heat, stirring constantly, until golden. Remove artichoke hearts, reserving drippings in skillet; set artichokes aside, and keep warm.
Add vermouth to drippings in skillet; cook over high heat, deglazing pan by scraping particles that cling to bottom. Add chicken broth and lemon juice, and simmer 1 minute. Add mushrooms, garlic, chicken and artichoke hearts.
Add heavy cream and Parmesan cheese; bring just to a boil. Reduce heat, and simmer 5-7 minutes, stirring constantly. Place pasta on a large serving platter, and top with chicken mixture.
Sprinkle with tarragon, and serve immediately.