Breaded Chicken and Pappardelle with Lemon Sauce Choron

• Lemon Sauce Choron
• 1-1/2 cups butter
• 1-1/2 cups capers
• 1/4 cup tomato paste
• 2 Tbsp. garlic, minced
• 3 cups chicken stock
• 1 gal. prepared hollandaise sauce
• 2-1/4 cups fresh lemon juice
• 1 Tbsp. GRAVY MASTER Seasoning and Browning Sauce
• Chicken and Pasta
• 24 each frozen breaded chicken cutlets
• 2-1/4 gal. cooked pappardelle pasta
• 1-1/2 qt. canned quartered artichoke hearts, drained
• 1-1/2 cups olive oil
• 3 cups tomatoes, brunoise King Sooper's 1 lb For $0.99 thru 02/09

1. Lemon Sauce Choron: Melt butter in saucepan on medium heat.
2. Stir in capers, tomato paste and garlic; cook 1 min.
3. Add chicken stock.
4. Bring just to boil, stirring occasionally.
5. Add hollandaise sauce, lemon juice and GRAVY MASTER; cook until heated through, stirring constantly with whisk.
6. Remove from heat; cover to keep warm.
7. For each serving: Cook 1 chicken cutlet in deep fryer as directed on package.
8. Meanwhile, saute 1-1/2 cups pasta and 1/4 cup artichokes in 1 Tbsp.
9. oil on medium heat 1 min.
10. Add 1/3 cup (3 oz.)
11. Lemon Sauce Choron and 2 Tbsp.
12. tomatoes; toss to coat.
13. Cook 1 min.
14. or until heated through.
15. Spoon pasta mixture onto serving plate.
16. Top with chicken and additional 1/4 cup (2 oz.)
17. Lemon Sauce Choron.

lemon sauce choron, butter, capers, tomato paste, garlic, chicken stock, hollandaise sauce, lemon juice, gravy master seasoning and browning sauce, chicken, chicken cutlets, pasta, hearts, olive oil, tomatoes

Taken from www.kraftrecipes.com/recipes/breaded-chicken-pappardelle-lemon-sauce-choron-113445.aspx (may not work)