Chicken Scaloppini (Paula Deen) - cooking recipe

Ingredients

oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 -5 chicken breasts (3 ounces each)
2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mixed mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
Lemon Butter Sauce
3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream or 4 ounces half-and-half
1/2 lb butter
1 lb linguine, cooked
salt & freshly ground black pepper
chopped fresh parsley leaves, for garnish

Preparation

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
Add remaining ingredients, up to and including the capers, to the pan.
Heat until mushrooms soften and are cooked.
Add chicken back to pan to reheat on low.
To make Lemon Butter 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 or half and half and simmer until mixture thickens, about 3 to 4 minutes.
Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
Season with salt and pepper.
Remove from heat and keep warm.
To serve:
Add half of butter sauce to pasta mixture and toss, then plate. Add rest of sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.