Lemon Chicken Scaloppine Like T.G.I. Friday’S

Name: Lemon Chicken Scaloppine Like T.G.I. Friday’S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chablis or 2 cups other very dry white wine; 1 1/2 teaspoons fresh-squeezed lemon juice; 1 tablespoon real butter; 2 cups heavy whipping cream; 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 - 2 1/2 lbs boneless skinless chicken breasts; 2 tablespoons olive oil or 2 tablespoons vegetable oil; 8 ounces sliced fresh mushrooms; 2 lemons, sliced in half; 1/2 cup heavy whipping cream; 1/2 cup coarsely chopped canned artichoke heart; 4 teaspoons chopped fresh parsley or 2 teaspoons dried parsley; 1 lb angel hair pasta; 4 ounces pancetta, chopped; 4 tablespoons capers

Servings: persons

2 cups chablis or 2 cups other very dry white wine
1 1/2 teaspoons fresh-squeezed lemon juice
1 tablespoon real butter
2 cups heavy whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 - 2 1/2 lbs boneless skinless chicken breasts
2 tablespoons olive oil or 2 tablespoons vegetable oil
8 ounces sliced fresh mushrooms
2 lemons, sliced in half
1/2 cup heavy whipping cream
1/2 cup coarsely chopped canned artichoke heart
4 teaspoons chopped fresh parsley or 2 teaspoons dried parsley
1 lb angel hair pasta
4 ounces pancetta, chopped
4 tablespoons capers

1
["In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.", "-Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.", "-Fill a large pot with water and begin to heat to boiling (for preparing pasta later).", "-Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and saute on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and saute with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.", "-Add pasta to boiling water and cook as directed on package.", "-In a separate skillet or pan over medium-high heat, quickly saute pancetta and capers until pancetta is browned; remove from heat.", "-On individual serving plates or one large platter, swirl portions of drained pasta into ""nest(s)"". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all."]

1140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups chablis or 2 cups other very dry white wine, 1 1/2 teaspoons fresh-squeezed lemon juice, 1 tablespoon real butter, 2 cups heavy whipping cream, and more.

Yes, Lemon Chicken Scaloppine Like T.G.I. Friday’S falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!