Romano's Macaroni Grill Scaloppine Di Pollo

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 ounces lemon juice
• 2 ounces white
• 4 ounces heavy cream
• 1 lb butter
• 6 (3 -4 ounce) chicken breasts, pounded thin
• oil, for sauteing chicken
• butter, for sauteing chicken
• 1/2-3/4 cup 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 capellini, cooked
• chopped parsley, for garnish

Recipe

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