Macaroni Grill's Chicken Scaloppini

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)
		Chicken
6		Chicken breasts - (4 oz ea) - pounded thin
		Oil and butter - for sauteing chicken
2 3/4 cups	171g / 6oz	Flour - 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 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. Add remaining ingredients to pan. 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. Add more sauce if needed. Place chicken mixture over pasta. Add a little more sauce to each. Garnish with parsley.

This recipe yields 6 servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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