Abbreviations: lb = pound oz = ounce(s) ================== Lemon Butter Sauce:     4 oz. lemon juice     2 oz. white wine     4 oz. heavy cream     1 lb. butter, (4 sticks)         6-8 chicken breasts, (3-ounces each) pounded thin   Oil and butter for sauteing chicken         2 3/4 Cups flour, seasoned with salt and pepper, for dredging   6 oz. pancetta, cooked         12 oz. mushrooms, sliced     12 oz. artichoke hearts, sliced     1 tablespoon capers (opt.)     1 lb. cappellini pasta, cooked     chopped parsley, for garnish     To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.     To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients to pan. Heat until mushrooms soften and are cooked. Add chicken back to pan.     To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust. Add more sauce if needed. Place chicken mixture over pasta. Add a little more sauce to each. Garnish with parsley.

Over the years, I have strayed now and then and tried a diff.recipe......but I still come back to this one! Creamy, full of flavor, and oh-so-easy! Abbreviations: tsp = teaspoon Tbsp = Tablespoon 1 (15 1/2 ounce) can salmon,- drained, boned & skinned 2 eggs, lightly beaten 1 cup soft bread crumbs 1/4 cup evaporated milk 1/2 cup diced celery 1/4 tsp. salt 2 tbsp. chopped onion 2 tsp. lemon juice 1 (2 ounce) jar diced pimiento SAUCE: 1 (10 3/4 ounce) can cream of-celery soup 2 tbsp. fresh lemon juice- (opt.) 2 tbsp. cultured sour cream- (opt.) 1/2 tsp. dill weed In medium mixing bowl, combine salmon, eggs, crumbs, milk, celery, salt, onion, lemon juice and pimiento. Put loaf in greased 4 1/2" x 8" pan. Bake at 400 degrees for 30 to 35 minutes Meanwhile mix sauce ingredients together in 2 cup measure. Microwave on high 3 minutes, stirring every minute. Serve warm over loaf.