Lemon-Infused Chicken Scaloppine with Pasta
Experience the delightful flavors of this luxurious Lemon-Infused Chicken Scaloppine with Pasta, a homemade twist on the popular dish from TGI Friday's. Tender chicken breasts are pounded thin and sautéed to golden perfection, then lovingly paired with sautéed mushrooms, artichokes, and crispy pancetta. The dish is brought to life by a vibrant lemon sauce, featuring fresh lemon juice and cream, creating a rich and zesty experience. Served over angel hair pasta and topped with crunchy capers and a sprinkle of parsley, this meal dazzles both the eyes and the palate, making it perfect for any occasion.
N/A
Servings
625
Calories
17
Ingredients
Ingredients
Chicken breasts
2.5 lbs (Pounded thin)
Olive oil
2 fl oz (None)
Sliced mushrooms
8 oz (Sliced)
Lemons
2 (Halved)
Heavy whipping cream
4 fl oz (None)
Artichokes
4 (Sliced)
Fresh parsley
4 tsp (Chopped)
Angel hair pasta
20 oz (Cooked al dente)
Fried pancetta
8 tbsp (Crispy)
Fried capers
4 tbsp (Fried)
Fresh lemon juice
1 tbsp (None)
Chablis (white wine)
1 qt (None)
Butter
3 tsp (None)
Whipping cream
1 qt (None)
Thyme
1 tbsp (Fresh or dried)
Salt
1 tsp (None)
Pepper
1 tsp (None)
Instructions
1
FOR THE CHICKEN: Begin by heating a large sauté pan over medium heat. Add the olive oil and allow it to heat up.
2
Carefully add the thinly pounded chicken pieces to the pan, cooking for about 1 minute on each side or until they are no longer pink and have a nice golden color.
3
Once the chicken is cooked, add the sliced mushrooms into the pan and sauté them alongside the chicken for an additional minute until they are tender.
4
Squeeze the juice from the halved lemons directly into the pan, ensuring to avoid any seeds, and coat the chicken pieces with the bright, citrusy juice.
5
Pour in the heavy whipping cream, stirring gently to combine it with the chicken and mushroom mixture, then remove from heat.
6
FOR THE LEMON SAUCE: In a separate saucepan, heat the chablis over medium heat and allow it to boil until reduced to about 2 cups.
7
Once reduced, stir in the fresh lemon juice and butter, allowing the butter to melt slowly into the wine mixture.
8
Gradually incorporate the remaining quart of whipping cream while simmering on low heat until the sauce has thickened to your desired consistency.
9
Stir in the thyme, salt, and pepper, then remove from heat and allow it to cool to room temperature.
10
TO SERVE: In a large serving bowl, twirl the cooked angel hair pasta into a nest in the center.
11
Place the sautéed chicken pieces on top of the pasta and generously pour the lemon sauce over the chicken.
12
Sprinkle the sliced artichokes, crispy pancetta, and fried capers over the dish, adding a burst of flavor and texture.
13
Finish with a vibrant garnish of chopped parsley to enhance the visual appeal.
Nutrition Information
37g
Fat
56g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Lemon-Infused Chicken Scaloppine recipe?
This recipe is a homemade copycat twist on the popular Lemon-Infused Chicken Scaloppine dish served at TGI Friday's.
How many calories are in one serving of this dish?
There are 625 calories per serving in this recipe.
What type of pasta is recommended for this recipe?
The recipe specifically calls for 20 ounces of angel hair pasta, cooked al dente.
How should the chicken breasts be prepared before cooking?
The chicken breasts should be pounded thin to ensure even and quick cooking.
What kind of wine is used to make the lemon sauce?
The sauce uses one quart of Chablis, which is a dry white wine.
How much protein does this chicken scaloppine provide?
This dish contains 25 grams of protein per serving.
What ingredients are used for the garnish?
The dish is garnished with sliced artichokes, crispy fried pancetta, fried capers, and chopped fresh parsley.
How long should the chicken be sautéed?
The chicken should be cooked for about 1 minute on each side or until it is no longer pink and golden in color.
What is the fat content of this meal?
The recipe contains 37 grams of fat per serving.
How do I prepare the mushrooms?
You should use 8 ounces of mushrooms that have been cleaned and sliced.
What is the carbohydrate count for this recipe?
This dish has 56 grams of carbohydrates per serving.
Can I use dried thyme instead of fresh?
Yes, the recipe allows for 1 tablespoon of either fresh or dried thyme.
How much Chablis should the wine reduction result in?
The Chablis should be boiled and reduced until there are approximately 2 cups remaining.
How much chicken is required for this recipe?
The recipe requires 2.5 lbs of chicken breasts.
What role does heavy whipping cream play in this dish?
Heavy whipping cream is used both in the sauté pan with the chicken and as a primary base for the thickened lemon sauce.
How much olive oil is needed?
The recipe uses 2 fluid ounces of olive oil for sautéing the chicken.
When do I add the lemon juice?
Lemon juice is added twice: first by squeezing halved lemons over the sautéing chicken, and then 1 tablespoon is stirred into the wine reduction.
What is the total number of ingredients in this recipe?
There are 17 ingredients listed for this Lemon-Infused Chicken Scaloppine.
How should the artichokes be prepared?
The 4 artichokes should be sliced before being sprinkled over the finished dish.
What kind of butter is used in the sauce?
The recipe calls for 3 teaspoons of butter to be melted into the wine and lemon mixture.
How should the pasta be presented?
The cooked angel hair pasta should be twirled into a nest in the center of a large serving bowl.
Is this recipe considered a comfort food?
Yes, it is tagged as both 'comfort food' and 'Italian' cuisine.
How much salt and pepper is added to the sauce?
The recipe calls for 1 teaspoon of salt and 1 teaspoon of pepper.
What is the preparation for the pancetta?
The pancetta should be fried until it is crispy before being added as a topping.
How many lemons are used in total?
The recipe uses 2 halved lemons for the sauté and an additional 1 tablespoon of fresh lemon juice for the sauce.
How much heavy whipping cream is used for the sauce base?
One quart of whipping cream is gradually incorporated into the sauce for thickening.
What is the recommended serving size?
While the specific serving size is not listed, the recipe is designed as a family meal with 2.5 lbs of chicken.
At what temperature should the sauce simmer?
The sauce should be simmered on low heat until it reaches the desired thickness.
When do I add the mushrooms to the pan?
Add the sliced mushrooms once the chicken is cooked and sauté them for an additional minute.
How do I prevent seeds from entering the dish when adding lemon?
When squeezing the halved lemons directly into the pan, ensure you catch or avoid any seeds to maintain a smooth texture.