Lemon Chicken Scaloppine Like T G I Fridays 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 WITH ARTICHOKES

Steps:

• Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
• In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
• Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
• Bring to a boil, stirring constantly.
• Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
• Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.