Lemon Chicken Scaloppine Like T.G.I. Friday’S - cooking recipe

Ingredients

2 cups chablis or 2 cups other very dry white wine
1 1/2 teaspoons fresh-squeezed lemon juice
1 tablespoon real butter
2 cups heavy whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 - 2 1/2 lbs boneless skinless chicken breasts
2 tablespoons olive oil or 2 tablespoons vegetable oil
8 ounces sliced fresh mushrooms
2 lemons, sliced in half
1/2 cup heavy whipping cream
1/2 cup coarsely chopped canned artichoke heart
4 teaspoons chopped fresh parsley or 2 teaspoons dried parsley
1 lb angel hair pasta
4 ounces pancetta, chopped
4 tablespoons capers

Preparation

In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.
-Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
-Fill a large pot with water and begin to heat to boiling (for preparing pasta later).
-Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and saute on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and saute with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
-Add pasta to boiling water and cook as directed on package.
-In a separate skillet or pan over medium-high heat, quickly saute pancetta and capers until pancetta is browned; remove from heat.
-On individual serving plates or one large platter, swirl portions of drained pasta into \"nest(s)\". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.