Macaroni Grill's Scaloppine Di Pollo

Recipe Ingredients

		Lemon Butter Sauce
4 oz	113g	Lemon juice
2 oz	56g	White wine
4 oz	113g	Heavy cream
1 lb	454g / 16oz	Butter - (4 sticks)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chicken and Pasta
6		Chicken breast halves, 3-oz ea - (to 8) - pounded thin
		Oil - as needed
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Flour - (to 3/4) - seasoned with
		Salt and pepper for dredging
6 oz	170g	Pancetta - cooked
12 oz	340g	Mushrooms - sliced
12 oz	340g	Artichoke hearts - sliced
1 tablespoon	15ml	Capers
1 lb	454g / 16oz	Cappellini pasta - cooked
		Chopped fresh parsley - for garnish

Recipe Instructions

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 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

To make chicken and pasta: 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.

To serve: 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.

This recipe yields ?? servings.

Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com

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