CopyCat TGI Friday's Lemon Chicken Scaloppine
Copycat recipe posted by request. I have never made this recipe, and therefore times and servings are simply SWAG (scientific wild-assed guesses).
MAKE IT SHINE! ADD YOUR PHOTO
4
People talking
INGREDIENTS
Nutrition- 2 1⁄2
- 2fluid ounces olive oil
- 8ounces sliced mushrooms
- 2
- 4fluid ounces heavy whipping cream
- 4teaspoons parsley
- 20
- 8tablespoons fried pancetta
- 4tablespoons fried capers
Lemon Sauce
- 1tablespoon fresh lemon juice
- 1quart chablis
- 3teaspoons butter
- 1quart whipping cream
- 1tablespoon thyme
- 1teaspoon salt
- 1teaspoon pepper
Advertisement
DIRECTIONS
- FOR THE CHICKEN: heat a sauté pan over medium heat.
- Add oil and heat.
- Add chicken pieces to the sauté pan and sauté on each side for one minute (or until no longer pink).
- Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute.
- 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).
- Add the cream to the pan and stir to incorporate.
- Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!
- FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups.
- Add the lemon juice and butter and melt slowly.
- Add the whipping cream and simmer on low heat until thickened.
- Add the spices and cool to room temperature.
- TO SERVE: in a large bowl, twirl the pasta into a nest.
- Sprinkle the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken.
- Sprinkle the artichokes, pancetta and capers over the entire dish.
- Garnish with chopped parsley.
Advertisement