Recipe: TGIF Lemon Chicken Scaloppine - A secret recipe for Ms. Tracy from Illinois.

Tracy:
This recipe is for 6 servings. It lends itself to adjustments in the lemon sauce recipe.Feel free to do that after making it once, Good luck my friend.
TGIF's "LEMON CHICKEN SCALOPPINE":

2 1/2 pounds chicken breasts, (pounded thin)
2 oz Olive oil (4 tbls)
8 oz sliced mushrooms
2 lemons juiced
4 oz heavy cream (1/2 cup)
4 artichokes (Use canned if you wish)
4 teasp parsley
12 oz lemon sauce ( Recipe follows)
20 oz of angel hair pasta
8 Tbls fried pancetta Or use regular bacon
4 Tbls of fried capers ( super markets sell them in small jars.

LEMON SAUCE RECIPE
1 teasp lemon juice
10 oz of chablis wine, (1 cup + 4 Tbls)
1 teasp butter
10 oz whipping cream (1 cup + 4 Tbls)
1 teasp thyme.
1/4 teasp each salt/ pepper or to your taste.

DIRECTIONS:

Place chicken in a pre-heated pan with olive-oil. ( medium Heat) Add chiken cook on each side till no longer pink inside. Add mushrooms and cook for 1 additional minute. Then add lemon juice & coat chicken with juice. Add cream to pan blend to incorporate. Add lemon sauce & stir & blend well. DO NOT RE-HEAT.

LEMON SAUCE

Bring wine to a boil, & simmer uncovered till reduced by 1/2. Add lemon juice & butter & melt slowly. Add cream & simmer on low till thickened.
Add spices & cool to room temperature ( About one hour).

In a large bowl, twirl pasta into a nest. lay chicken pieces on top of pasta & pour remainings of pan on & around chicken. Sprinkle pancetta/bacon & capers over entire dish. Garnish with chopped parsley.

Note:
Cook pasta according to packsge directions.
Cut chicken Into bite-sized pieces after cooking.
If using dried herbs reduce amount by 1/2 ENJOY!!!. Chef Dunask.