Butterfly slice Chicken breasts and season with a pinch of Salt, slice of Lemon and splash of Mirin and set aside. Boil the Pasta al dente in seasoned water (I added salt, sugar, lemon pepper, garlic powder, olive oil to my water) Dress cooked pasta with fresh butter and add more seasoning if you think it needs more flavor. Set pasta aside. Sautee Artichokes, Bacon, Mushroom, Pignoli, Garlic and add some red pepper or a few tomato if desired. Set the Sautee aside. Clean your skillet. Put EV Olive Oil in skillet and heat on Medium power until oil becomes fragrant. Place chicken in oil presentation side down and remove skillet from heat after 10 seconds. Wait for chicken to stop sizzling and turn chicken over and return to heat and cook slowly on low with lid on for 10 minutes. Remove Chicken and set aside. Into the pan drippings on medium heat add the butter, flour and some lemon slices saving some lemon for garnish. When the flour begins to turn tan add chicken stock and fresh lemon juice to taste (I start with one lemon then add more as necessary) then increase heat until thickened then add the mustard, any remaining Mirin and whisk. Arrange platter with cooked pasta, sauteed artichokes, bacon, mushrooms, and chicken on top. Pour warm sauce over the chicken and garnish with any remaining lemon slices, lemon juice, fresh herbs and capers.