Copycat Tgi Fridays Lemon Chicken Scaloppine Recipes

Steps:

• FOR THE CHICKEN: heat a sauté pan over medium heat.
• Add oil and heat.
• Add chicken pieces to the sauté pan and sauté on each side for one minute (or until no longer pink).
• Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute.
• When the mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds).
• Add the cream to the pan and stir to incorporate.
• Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!
• FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups.
• Add the lemon juice and butter and melt slowly.
• Add the whipping cream and simmer on low heat until thickened.
• Add the spices and cool to room temperature.
• TO SERVE: in a large bowl, twirl the pasta into a nest.
• Sprinkle the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken.
• Sprinkle the artichokes, pancetta and capers over the entire dish.
• Garnish with chopped parsley.

Steps:

• 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 sauté on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté 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 sauté 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.

Steps:

• To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan. To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

Steps:

• Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
• Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
• Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
• Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
• When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
• Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.