MACARONI GRILL’S SCALOPPINE di POLLO -
Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 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 pound cappellini pasta, cooked
Chopped parsley, for garnish
To make the sauce: Heat the lemon juice and white wine
in a saucepan over medium heat. Bring to a boil and
reduce by one-third. Add cream and simmer until
mixture thickens (3 to 4 minutes). Slowly add butter until
completely incorporated. Season with salt and pepper.
Remove from heat and keep warm.
To make chicken and pasta: Cook pasta and drain. Heat
a small amount of oil and two tablespoons butter in a
large skillet. Dredge chicken in flour and saute in pan,
turning once, until brown and cooked through. Remove
chicken from pan and add to pan remaining ingredients.
Heat until mushrooms soften and are cooked; add
chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of
butter sauce to chicken mixture and toss. Taste and
adjust, adding more sauce if needed. Place chicken
mixture over pasta. Garnish with parsley. Alternately,
mix pasta and chicken mixture together. Toss with butter