TGI Friday's Lemon Chicken Scaloppini

Chicken Ingredients:
  • 2 1/2 lbs chicken breast (pounded thin)
  • 2 oz olive oil
  • 8 oz sliced mushrooms
  • 2 lemons (halved)
  • 4 oz heavy whipping cream
  • 4 artichokes
  • 4 tsp parsley
  • 12 oz lemon sauce
  • 20 oz angel hair pasta
  • 8 Tbsp fried pancetta
  • 4 Tbsp fried capers
Lemon Sauce Ingredients:
  • 1 Tbsp fresh lemon juice
  • 1 quart Chablis
  • 3 tsp butter
  • 1 quart whipping cream
  • 1 Tbsp thyme
  • 1 tsp salt
  • 1 tsp pepper image placeholder

Chicken: Heat sauté pan over medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute.

When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.

Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperatures.

In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.

Makes 4