EASY AND SPECIAL CHICKEN SCALLOPINE
Lemon Butter Sauce
1/2 cup lemon juice
1/4 cup white wine
1/2 cup heavy cream
1 pound (4 sticks) butter
6-8 (3-oz.) 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
1 1/2 cups mushrooms, sliced
1 1/2 cups artichoke hearts, sliced
1 tablespoon capers
1 pound angel hair 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 …
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