CopyCat TGI Friday's Lemon Chicken Scaloppine

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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