Copycat Tgi Friday's Lemon Chicken Scaloppine

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 1/2 lbs chicken breasts (pounded thin)
• 2 fluid ounces olive oil
• 8 ounces sliced mushrooms
• 2 lemons (halved)
• 4 fluid ounces heavy whipping cream
• 4 artichokes
• 4 teaspoons parsley
• 20 ounces angel hair pasta, cooked just al dente
• 8 tablespoons fried pancetta
• 4 tablespoons fried capers
• 1 tablespoon fresh lemon juice
• 1 quart chablis
• 3 teaspoons butter
• 1 quart whipping cream
• 1 tablespoon thyme
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 for the chicken: heat a sauté pan over medium heat.
• 2 add oil and heat.
• 3 add chicken pieces to the sauté pan and sauté on each side for one minute (or until no longer pink).
• 4 add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute.
• 5 when the mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds).
• 6 add the cream to the pan and stir to incorporate.
• 7 add the lemon sauce and stir to incorporate- do not return to heat/flame!
• 8 for the lemon sauce: boil the chablis to reduce to 2 cups.
• 9 add the lemon juice and butter and melt slowly.
• 10 add the whipping cream and simmer on low heat until thickened.
• 11 add the spices and cool to room temperature.
• 12 to serve: in a large bowl, twirl the pasta into a nest.
• 13 sprinkle the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken.
• 14 sprinkle the artichokes, pancetta and capers over the entire dish.
• 15 garnish with chopped parsley.