Chicken Scaloppini (paula Deen)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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
• 3 tablespoons lemon juice
• 4 ounces 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

Recipe

• 1 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.
• 2 add remaining ingredients, up to and including the capers, to the pan.
• 3 heat until mushrooms soften and are cooked.
• 4 add chicken back to pan to reheat on low.
• 5 to make lemon butter sauce:.
• 6 heat the lemon juice and wine in a saucepan over medium heat. bring to a boil and reduce by one-third.
• 7 add cream or half and half and simmer until mixture thickens, about 3 to 4 minutes.
• 8 slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
• 9 season with salt and pepper.
• 10 remove from heat and keep warm.
• 11 to serve:
• 12 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.