Scaloppine di Pollo

Index

Main Dishes

Lemon Butter Sauce

• 4 oz lemon juice
  
• 2 oz white wine
  
• 4 oz heavy cream
  
• 1/2 lb (2 sticks) butter

1. Heat the lemon juice and white wine in a saucepan over medium heat.
   
2. Bring to a boil and reduce by one-third.
   
3. Add cream and simmer until mixture thickens (3 to 4 minutes).
   
4. Slowly add butter until completely incorporated.
   
5. Season with salt and pepper.
   
6. Remove from heat and keep warm.

Chicken & Pasta

• 6 chicken breasts (sliced pounded thin)
  
• olive oil
  
• 2 Tbs butter
  
• 3/4 cup flour (seasoned with salt and pepper)
  
• 10 slices bacon (chopped)
  
• 12 oz artichoke hearts (quartered & drained)
  
• 1 Tbs capers
  
• 1 lb angel hair pasta (cooked)

1. Heat a small amount of oil and two tablespoons butter in a large skillet.
   
2. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
   
3. Remove chicken from pan.
   
4. Cook bacon in pan.
   
5. Drain bacon grease.
   
6. Add artichokes and capers.
   
7. Saute 2 to 3 minutes.
   
8. Return chicken to pan.
   
9. Add sauce.
   
10. Toss sauce mixture in bowl with pasta.