Lemon Chicken Scaloppine Like T.g.i. Friday’s
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 cups chablis or 2 cups other very dry white wine
- 1 1⁄2 teaspoons fresh-squeezed lemon juice
- 1 tablespoon real butter
- 2 cups heavy whipping cream
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 - 2 1⁄2 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 8 ounces sliced fresh mushrooms
- 2 lemons, sliced in half
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup coarsely chopped canned artichoke heart
- 4 teaspoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 lb angel hair pasta
- 4 ounces pancetta, chopped
- 4 tablespoons capers
directions
- In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.
- -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
- -Fill a large pot with water and begin to heat to boiling (for preparing pasta later).
- -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 – 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
- -Add pasta to boiling water and cook as directed on package.
- -In a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat.
- -On individual serving plates or one large platter, swirl portions of drained pasta into “nest(s)”. Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.
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RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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