TGI FRIDAY'S LEMON CHICKEN SCALOPPINI

FOR THE LEMON SAUCE:
1 tablespoon fresh lemon juice (or more to taste)
1/2 quart Chablis
3 teaspoons butter
1/2 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper
FOR THE CHICKEN:
2 1/2 pounds chicken breast (pounded thin)
2 ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 ounces heavy whipping cream
4 artichoke hearts
4 teaspoons parsley
12 ounces lemon sauce
1 pound angel hair pasta, cooked
8 tablespoons fried pancetta
4 tablespoons fried capers

TO MAKE THE SAUCE:
Boil Chablis to reduce to 1 cup. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperature.

TO PREPARE THE CHICKEN:
Heat saute pan over medium heat. Add oil and heat. Add chicken pieces to saute pan and saute on each side for one minute (or until no longer pink).

Add sliced mushrooms to saute pan and saute with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into saute pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil.

Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.

TO SERVE:
In large bowl, twirl pasta into nest. Sprinkle chicken pieces around pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.