Romano's Macaroni Grill Scaloppine Di Pollo

DIRECTIONS

• To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
• Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3-4 minutes).
• Slowly add butter until completely incorporated.
• Season with salt and pepper.
• Remove from heat and keep warm.
• Cook pasta and drain.
• Heat a small amount of oil and two tablespoons butter in a large skillet.
• Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
• Remove chicken from pan and add to pan remaining ingredients.
• Heat until mushrooms soften and are cooked; add chicken back to pan.
• Place cooked pasta on each plate.
• Add half of butter sauce to chicken mixture and toss.
• Taste and adjust, adding more sauce if needed.
• Place chicken mixture over pasta.
• Garnish with parsley.
• Alternately, mix pasta and chicken mixture together.
• Toss with butter sauce.