Scaloppine Di Pollo

• 1/4 cups Lemon Juice
• 2 Tablespoons White Wine
• 1/4 cups Heavy Cream
• 1/2 cups Butter
• Salt And Pepper
• 1/2 pounds Angel Hair Pasta
• Oil, For Sauteing Chicken
• 2 Tablespoons Butter, For Sauteing Chicken
• 4 whole Chicken Breasts (about 3 Oz. Size), Pounded Thin
• 13 cups Flour, Seasoned With Salt And Pepper For Dredging
• 4 ounces, weight Pancetta, Cooked And Chopped
• 8 ounces, weight Fresh Mushrooms, Sliced
• 6 ounces, weight Artichoke Hearts, Sliced
• 1 Tablespoon Capers
• Fresh Parsley, For Garnish

1. To make the sauce: Heat the lemon juice and white wine 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 the butter in a large skillet.
9. Dredge chicken in flour and saute in the pan, turning once, until brown and cooked through.
10. Remove chicken from the pan and to the pan, add the remaining ingredients.
11. Heat until mushrooms soften and are cooked; add chicken back to the pan.
12. Place cooked pasta on each plate.
13. Add the lemon butter sauce to the chicken mixture and toss.
14. Taste and adjust, adding more sauce if needed.
15. Place the chicken mixture over the pasta.
16. Garnish with parsley.
17. Alternatively, you can mix the pasta and chicken mixture together.
18. Toss with butter sauce.

lemon juice, white wine, heavy cream, butter, salt, angel, chicken, butter, chicken breasts, flour, mushrooms, hearts, capers, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/scaloppine-di-pollo/ (may not work)