Romano's Macaroni Grill Chicken Scaloppine

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 ounces lemon juice
• 2 ounces white
• 4 ounces heavy cream
• 1 lb butter (4 sticks)
• 6 -8 chicken breasts (3-ounces each)
• oil, for sauteing chicken
• butter, for sauteing chicken
• 2 3/4 cups flour, seasoned with salt and pepper, for dredging
• 6 ounces pancetta, cooked
• 12 ounces mushrooms, sliced
• 12 ounces artichoke hearts, sliced
• 1 tablespoon capers
• 1 lb cappellini pasta, cooked
• chopped parsley, for garnish

Recipe

• 1 to make the sauce:.
• 2 heat the lemon juice and white in a saucepan over medium heat.
• 3 bring to a boil and reduce by one-third.
• 4 add cream and simmer until mixture thickens (3 to 4 minutes).
• 5 slowly add butter until completely incorporated.
• 6 season with salt and pepper.
• 7 remove from heat and keep warm.
• 8 to make chicken and pasta:.
• 9 cook pasta and drain.
• 10 heat a small amount of oil and two tablespoons butter in a large skillet.
• 11 dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
• 12 remove chicken from pan.
• 13 add remaining ingredients to pan.
• 14 heat until mushrooms soften and are cooked. add chicken back to pan.
• 15 to serve:.
• 16 place cooked pasta on each plate.
• 17 add half of butter sauce to chicken mixture and toss.
• 18 taste and adjust. add more sauce if needed.
• 19 place chicken mixture over pasta.
• 20 add a little more sauce to each.
• 21 garnish with parsley.