T.G.I. Friday’s Lemon Chicken with Pasta

Ingredients

•  2 1/2 pound chicken breasts (pounded thin)

•  2 ounce olive oil

•  8 ounce sliced mushrooms

•  2 lemons, halved

•  4 ounce heavy whipping cream

•  4 artichokes

•  4 teaspoon parsley

•  12 ounce lemon sauce

•  20 ounce angel hair pasta

•  8 tablespoon fried pancetta

•  1 tablespoon fresh lemon juice

•  4 tablespoon fried capers

•  1 quart Chablis

•  3 teaspoon butter

•  1 quart whipping cream

•  1 tablespoon thyme

•  salt and pepper, to taste

Instructions

1.      For Chicken: Heat sauté pan to medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute.

2.      When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.

3. For Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly.

4.  Add whipping cream and simmer on low heat until thickened. Add

spices and cool to room temperatures. 

5. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.