Chicken Scaloppine with Mushrooms and Artichokes

Ingredients

Chicken and Pasta

• ½ Tsp - Salt
• ¼ Tsp - Black Pepper
• ½ Cup - All-Purpose Flour
• 4 - Boneless Skinless Chicken Breasts (About 6 Ounces Each)
• 5 Tbsps - Butter, Divided
• 2 Tbsps - Olive Oil, Divided
• 1 Package (3-4 Ounces) - Diced Pancetta Or ⅕ Cup Diced Prosciutto
• 1 Pound - Sliced Mushrooms
• 1 Can (14 Ounces) - Artichoke Hearts, Sliced
• 3 Tbsps - Capers, Rinsed
• 1 Package (16 Ounces) - Angel Hair Pasta, Cooked And Drained
• ⅓ Cup - Chopped Fresh Parsley (Optional)

Sauce

• ⅓ Cup - Lemon Juice
• 3 Tbsps - Dry White Wine
• ¾ Cup - Whipping Cream
• 2 Tsps - Cornstarch
• ¾ Cup - Chicken Broth
• Pinch - Black Pepper

Directions

Chicken and Pasta

1. Pound chicken to ⅜-inch thickness between sheets of waxed paper with meat mallet or rolling pin.
2. Cut each breast in half crosswise.
3. Coat both sides of chicken with flour mixture, shaking off excess.
4. Heat 1 Tbsp butter and 1 Tbsp oil in large skillet over medium-high heat.
5. Add chicken in single layer.
6. Cook about 3 minutes per side or until golden-brown. (Cook chicken in batches if necessary.)
7. Remove to prepared baking sheet place in oven to keep warm.
8. Add pancetta to skillet.
9. Cook and stir over medium heat 3 minutes or until lightly browned, scraping up browned bits from bottom of skillet.
10. Add mushrooms: cook about 8 minutes or until necessary, stirring occasionally. (Add additional 1 tablespoon oil if necessary to cook mushrooms.)
11. Stir in artichokes and capers: cook 4 minutes.

Sauce

1. Combine lemon juice and wine in small saucepan; bring to a boil over medium-high heat.
2. Boil until reduced by one third.
3. Stir in cream; cook over medium heat 4 minutes or until slightly thickened.
4. Stir cornstarch onto broth in small bowl until blended.
5. Add to saucepan
6. Cook and stir 3 minutes until sauce thickens.
7. Add remaining 1 tablespoons butter, 1 tablespoon room mixture and mix until sauce is smooth and well blended.
8. Add sauce to mushroom mixture.
9. Cook and stir until heated through.
10. Plate the pasta first and then top with the chicken and mushrooms.
11. Garnish with chopped fresh parsley (optional).