Lemon Chicken Scaloppini



2 Cups Chablis Wine OR Other Very Dry White Wine

1-1/2 Tsp. Lemon Juice

1 Tbls. Real Butter

2 Cups Heavy Whipping Cream

1 Tsp. Dried Thyme

1/2 Tsp. Salt

1/2 Tsp. Ground Black Pepper

2-1/2 Lbs. Boneless, Skinless Chicken Breasts

2 Tbls. Olive Oil

8 Oz. Sliced Fresh Mushrooms

2 Lemons – Sliced In Half

1/2 Cup Heavy Whipping Cream

1/2 Cup Coarsely Chopped, Canned Artichoke Hearts

2 Tsp. Dried Parsley

1 Lb. Box Angel Hair Pasta


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 sauté on each side for 60 – 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté 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.

On individual serving plates or one large platter, place cooked pasta. Arrange chicken pieces in center, pour sauce/mushrooms over and around chicken



6 servings


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