Ingredients: |
Ingredients: 1 large shallot, chopped
10 cloves garlic, finely chopped
1/2 lb +/- mushrooms, sliced
1 large jar of artichoke hearts, coarsely chopped
1/2 pkg fresh thyme, chopped
1 pkg fresh parsley
1 jar capers, drained
4 lemons for squeezing
1 - 4" piece of panchetta, chopped into 1/2" pieces
1 litre heavy cream
6 - 8 chicken breasts, pounded flat and cut into pieces
1 lb linguine
1/2 cup flour
2 cups white wine
salt and pepper
|
Directions: |
Directions:In pan, saute panchetta, remove to plate with a slotted spoon. Drain fat. Dredge chicken in flour, and in same pan, saute in batches in olive oil until browned, squeezing lemon juice over while cooking ~ THIS IS IMPORTANT, must be lemony goodness all through! Remove cooked chicken to plate.
Add to same pan, 1 tsp of garlic and more oil if needed. Add mushroom and saute, while squeezing lemon juice over. Add capers at end. Remove to plate.
Add to same pan, shallots and garlic and cook till softened . Add white wine and juice of 1-1/2 lemons, and salt and pepper. Reduce by half. Add cream and reduce till sauce is thickened, approximately 20 minutes. As sauce is reducing, add thyme and 3/4 of parsley. Save the rest of parsley for garnishing.
Add chicken back into sauce and cook for a few minutes. Remove chicken to warm oven.
Bring water to boil and add linguine
Add mushrooms, pantheist and artichokes to sauce and simmer till pasta is ready. If sauce is too thick, add chicken broth.
Toss pasta with sauce, and serve with chicken pieces on top. Garnish with parsley. |
This recipe for Lemon Chicken Scaloppini is from