Recipe: Chicken Scallopine (Not Carino's) (repost)

CHICKEN SCALLOPINE (NOT CARINO'S)
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Gladys/PR 2-1-2003
Adapted from source: san

FOR THE LEMON SAUCE:
1 tbsp. fresh lemon juice
1 quart Chablis
3 tsp. butter
1 qt. whipping creme
1 tbsp. thyme
1 tsp. salt
1 tsp. pepper
FOR THE CHICKEN:
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
TO SERVE:
20 oz. angel hair pasta (this is a lot of pasta. recipe should be reduced)
8 tbsp. fried pancetta
4 tbsp fried capers

TO PREPARE THE 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 temperature. Measure 12 oz. of sauce for use in the scallopine and set aside. Refrigerate any remaining sauce for another use.

TO PREPARE THE 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!

TO SERVE:
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