Macaroni Grill's Chicken Scallopini

From:Mom Alvey

Lemon Butter Sauce:

1/2 c. lemon juice
1/4 c. white wine or chicken broth
1/2 c. heavy cream
1 lb. butter (4 sticks)

Chicken & Pasta:

6-8 chicken breasts
2 3/4 c. flour, seasoned with salt & pepper for dredging
6 oz. pancetta, cooked
12 oz. artichoke hearts, sliced & drained
1 lb. cappellini pasta, cooked (I use angel hair)
oil & butter for sauteing
12 oz mushrooms, sliced
1 Tbsp capers

To make sauce:
Heat the lemon juice and white wine in a saucepan over med. heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3-4 min). Slowly add butter until completely incorporated. Season with salt & pepper. Remove from heat and keep warm.

To make chicken & pasta:
Cook pasta according to pkg. Drain. Heat a small amount of oil & 2 Tbsp butter in lg skillet. Dredge chicken in flour and saute in pan until cooked. Remove chicken. Add remaining ingredients to pan. Heat until mushrooms are softened. Add chicken back to pan.

To Serve:Place cooked pasta on each plate. Add 1/2 of butter sauce to chicken mixture and toss. Taste and adjust. Add more sauce if needed. Place chicken mixture over pasta. Add a little more sauce to each. Garnish with parsley.

*We use prosciutto because it's a little cheaper.