The sauce is merely low sodium chicken broth and white wine. A reduction sauce is simmered to reduce and concentrate the flavors. My favorite sauce over heavier gravies or red sauces.
First, salt & pepper chicken pieces, brown in a Teaspoon of oil.
Remove chicken from pan, keep warm.
In reserved drippings soften & lightly brown Sweet onion, red, yellow sweet peppers.
Grate in lemon peel and minced garlic.
Next, add chicken broth & wine.
Low simmer until reduced by half, add more of both as necessary to have adequate sauce to pour over pasta.
In the last five minutes of cooking, add
quartered canned artichokes,
chopped tomatoes,
capers,
chopped fresh basil and
juice of a half of lemon
Lemon is essential to the final flavor but don't add too much...
You don't want to taste the lemon only compliment the wine reduction sauce.
Serve topped with grated Parmesan cheese.
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