T.G.I. Friday's Lemon Chicken with Pasta
Use this copycat recipe to make a delicious take on Chicken Scaloppini. Lemon Chicken with Pasta is a delicious melding of savory and zesty flavors.
Ingredients
- 2 1/2 pound chicken breasts (pounded thin)
- 2 ounce olive oil
- 8 ounce sliced mushrooms
- 2 lemons, halved
- 4 ounce heavy whipping cream
- 4 artichokes
- 4 teaspoon parsley
- 12 ounce lemon sauce
- 20 ounce angel hair pasta
- 8 tablespoon fried pancetta
- 1 tablespoon fresh lemon juice
- 4 tablespoon fried capers
- 1 quart Chablis
- 3 teaspoon butter
- 1 quart whipping cream
- 1 tablespoon thyme
- salt and pepper, to taste
Instructions
1. For Chicken: Heat saute pan to medium heat. Add oil and heat. Add chicken pieces to saute pan and saute on each side for one minute (or until no longer pink). Add sliced mushrooms to saute pan and saute with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into saute 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.
2. For 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.
3. 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.