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Lemon Chicken Scaloppine recipe

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    Source: www.ruscuisine.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, C
    MineralsCopper, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. Chicken Pieces (Pounded & Cooked): 1 breast each (cut in to 3 pieces)

    3. Olive Oil: 1/2 oz. vol.

    4. 1/8":

    5. 2 oz. wt.

    6. Lemons (Fresh): 1/2 each Heavy Cream: 1 oz. vol.

    7. Artichokes (cut 1 artichoke in to 1/4): 1 each Parsley (Finley Chopped): 2 tsp.

    8. Lemon Sauce: 3oz. vol.

    9. Pasta, Angel Hair (Coocked Before): 5 oz. wt.

    10. Pancetta (Fried): 1 tbsp.

    11. Capers (Fried): 1 tbsp.

    12. Extras:

    13. Cayenne Pepper: a dash (mix into lemon sauce)

    14. Lemon Zest: Put pinch a dash of lemon zest on top of the chicken after you finish the presentation.

    15. Tomatoes: 1 oz. vol. (Add on to of finished product.)

    Instructions Jump to Ingredients ↑

    1. Method :

    2. Preperation: 1: Cook pasta 2: Mix lemon seasoning and flour to make a lemon flour 3: Make a lemon sauce by mixing 2 oz. vol. of lemon conectrate mixture with 4 oz. vol. heavy cream heating over medium in a sauce pan. Wait for mixtur to boil just a littly and add 1/2 C. salted butter. (Make butter soft in the microwave for just a few seconds in the microwave. DO NOT MELT COMPLETELY.) After sauce starts to boil slightly, add the softened butter slowly, mixing with a wisk. Make sure butter is completely mixed in and continue wisking for 30 seconds. After 30 sec. promptly remove from heat and put in a container to keep warm and keep sauce from breaking. Procedure: 1: Make sure pasta is warm and ready to be used as soon ans the sauce and chicken are ready 2: Heat sauté pan over medium heat. Add oil and heat.

    3. Put your cut chicken in the lemon flour. Add chicken pieces to sauté pan and sauté on each side for roughly 30 seconds.

    4. Add sliced mushrooms to sauté pan and sauté with chicken for 1 minute.

    5. When mushrooms are cooked, squeeze half a lemon into sauté pan and coat the chicken with juice (ensure that there are NO SEEDS).

    6. Add cream to pan and stir to incorporate. Bring to a boil.

    7. Cut artichoke piece in half lengthwise, add to pan, and cook for 15 seconds.

    8. Remove pan from heat. Chicken must be an internat temperature of 165° F, maintaining 165° F temperature for 15 seconds.

    9. Add parsley and stir to incorporate.

    10. : Add 2 oz. of your lemon sauce that was previously prepaired. (DO NOT RETURN PAN TO HEAT/FLAME) 11: Make sure pasta is warm and ready to use.

    11. : Twirl pasta into a nest using tongs and place at 12:00 on a large dinner plate.

    12. : Shingle chicken pieces against the pasta from the center to 5:00, from the center to 6:00, and from center to 7:00.

    13. : Pour remaining contents of pan on and around the chicken. Scrape sauce out of pan with a spatula to ensure all sauce is being used. (Place one piece of the artichoke on the side of the chicken that is at 5:00, and the other piece of artichoke on the side of the chicken that is at 7:00. (Thin part of artichoke facing pasta mound.) 15: Sprinkle ancetta and capers over the entire presntation.

    14. : Garnish entire presentation with chopped parsley.

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