Copycat Tgi Fridays Lemon Chicken Scaloppine Recipes

COPYCAT TGI FRIDAY'S LEMON CHICKEN SCALOPPINE

Steps:

• FOR THE CHICKEN: heat a sauté pan over medium heat.
• Add oil and heat.
• Add chicken pieces to the sauté pan and sauté on each side for one minute (or until no longer pink).
• Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute.
• When the mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds).
• Add the cream to the pan and stir to incorporate.
• Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!
• FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups.
• Add the lemon juice and butter and melt slowly.
• Add the whipping cream and simmer on low heat until thickened.
• Add the spices and cool to room temperature.
• TO SERVE: in a large bowl, twirl the pasta into a nest.
• Sprinkle the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken.
• Sprinkle the artichokes, pancetta and capers over the entire dish.
• Garnish with chopped parsley.

LEMON CHICKEN SCALOPPINE LIKE T.G.I. FRIDAY'S

Steps:

• In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.
• -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
• -Fill a large pot with water and begin to heat to boiling (for preparing pasta later).
• -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
• -Add pasta to boiling water and cook as directed on package.
• -In a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat.
• -On individual serving plates or one large platter, swirl portions of drained pasta into "nest(s)". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.

SIZZLING CHICKEN AND CHEESE (TGI FRIDAY'S COPYCAT)

Steps:

• Heat a large oven-safe skillet over high heat. Sear the bell peppers and onion in 1 tsp of oil for 3 minutes or until charred-looking. Add 2 TBSP of Italian dressing and stir to coat. Remove and set aside.
• Season the chicken breasts with salt, pepper, and paprika on both sides. Add 2 tbsp of oil into the same skillet and sear the chicken breasts for 2 minutes on each side. Remove and set aside.
• Pour 1 cup of Italian dressing into the same skillet (still over high heat) and deglaze the pan for 1 minute. Remove from heat and pour dressing aside.
• Lightly grease the pan with 1 1/2 tsp of oil. Sprinkle 1/2 cup of cheese onto the bottom and spread 4 cups of mashed potatoes over the cheese. Sprinkle with the remaining 1/2 cup of cheese. Layer the chicken breasts a top and pour over the dressing. Garnish with bell peppers and onion.
• Bake at 400° F for 20-30 minutes or until sizzling hot.

TGI FRIDAY'S COPYCAT BRUSCHETTA CHICKEN PASTA

Steps:

• Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, left over juice, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use.
• Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.
• Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.
• Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.
• Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
• Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.
• To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!