CHICKEN SCALOPPINI

This recipe is my daughters favorite. I think it's the only thing they have ever agreed on. It's a Paula Deen recipe so break out the butter, and enjoy this delicious recipe.

Chicken Scaloppini
Oil, for sautéing chicken
2 Tablespoons butter, for sautéing chicken
3 to 5 chicken breasts, pounded thin
2 ¾ cups all-purpose flour, seasoned with salt and pepper, for dredging.
¼ cup diced pancetta, cooked
12 oz. mushrooms, sliced
1 14 oz. can Artichoke Hearts - quartered
1 Tablespoon capers (I use 2 Tablespoons, you don’t want to use to much more, or they will over power all the other flavor).
Lemon Butter Sauce, recipe follows
1 pound linguini pasta, cooked

Directions
Heat a small amount of oil and 2 Tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter Sauce.

Lemon Butter Sauce
3 Tablespoons lemon juice
4 oz. white wine
4 oz. heavy cream
1 pound (yes, 4 sticks) butter
Salt & Pepper
Chopped parsley leaves, for garnish

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, about 3 to 4 minutes.

Slowly add butter, about 2 Tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

I like to toss a little of the butter sauce in with my pasta before serving.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece.