Post by JJ Judkins on Sept 13, 2008 13:37:39 GMT -6
TGI Friday's Lemon Chicken Scaloppini
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Chicken:
2 1/2 pounds chicken breast (pounded thin)
2 ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 ounces heavy whipping cream
4 artichoke hearts
4 teaspoons parsley
12 ounces lemon sauce
20 ounces angel hair pasta, cooked
8 tablespoons fried pancetta
4 tablespoons fried capers
Lemon Sauce:
1 tablespoon fresh lemon juice
1 quart Chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper
Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter
and melt slowly. Add whipping cream and simmer on low heat until
thickened. Add spices and cool to room temperature.
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. Bring to a boil. Cut artichoke halves in
half again lengthwise, add to pan and cook for 15 seconds. Remove
pan from heat. Add parsley and stir to incorporate. Add lemon sauce
and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.
In large bowl, twirl pasta into a nest. Sprinkle chicken pieces
around pasta and pour remaining contents of pan on and around the
chicken. Sprinkle pancetta and capers over the entire dish. Garnish
with chopped parsley.
=====================================
Chicken:
2 1/2 pounds chicken breast (pounded thin)
2 ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 ounces heavy whipping cream
4 artichoke hearts
4 teaspoons parsley
12 ounces lemon sauce
20 ounces angel hair pasta, cooked
8 tablespoons fried pancetta
4 tablespoons fried capers
Lemon Sauce:
1 tablespoon fresh lemon juice
1 quart Chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper
Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter
and melt slowly. Add whipping cream and simmer on low heat until
thickened. Add spices and cool to room temperature.
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. Bring to a boil. Cut artichoke halves in
half again lengthwise, add to pan and cook for 15 seconds. Remove
pan from heat. Add parsley and stir to incorporate. Add lemon sauce
and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.
In large bowl, twirl pasta into a nest. Sprinkle chicken pieces
around pasta and pour remaining contents of pan on and around the
chicken. Sprinkle pancetta and capers over the entire dish. Garnish
with chopped parsley.