Recipe: Chicken Scallopine for Bill (Not Carino's)

chicken scallopine
Posted by san

2 1/2 lbs Chicken Breasts (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 (this is a lot of pasta. Recipe should be reduced)
8 Tbsp. fried Pancetta
4 Tbsp Friend Capers

Lemon Sauce
1 Tbsp. Fresh Lemon Juice
1 qt. Chablis
3 tsp. butter
1 qt. Whipping creme
1 Tbsp. thyme
1 tsp. salt
1 tsp. pepper

Chicken: Heat saute pan over 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. Add lemon sauce and stir to incorporate. DO NOT RETURN TO HEAT/FLAME!

Lemon Sauce:
Boil Chablis to reduce to 2 cups. Add lemon juice and butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temp. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around chicken. Sprinkle pancetta and capers over entire dish. Garnish with chopped parsley.