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4 each Chicken Scallopine, thinly pounded
2 Tbsp Olive Oil
4 Tbsp Fresh Herb Bread Crumbs, prep
4 Tbsp Parmesan Cheese, grated
2 Tbsp Butter
12 oz Angel Hair Portion, cooked al dente
2 Tbsp Parmesan Cheese, grated
1/2 Cup Artichokes quartered, split in ½
1 Cup Chicken Sauce, see recipe below
2 Tbsp Roasted Garlic, chopped
1/2 Cup Tomatoes, diced
2 tsp Fresh Rosemary, finely chopped 1/16”
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
2 Tbsp Butter
1/2 Lemon, freshly squeezed juice
2/3 Tbsp Olive Oil
3 Tbsp Onion, finely diced
1 Tbsp Garlic Puree
2/3 Tbsp Flour
1/2 Cup White Wine
4 Cups Chicken Broth
Chicken Sauce instructions:
1. Place stock pot on low-med heat and heat oil and onions and sweat for 3 minutes or until soft.
2. Add garlic puree and sweat without browning for approximately 2 minutes.
3. Add wine and let reduce by half.
4. Take flour and 1/4 cup of chicken broth and mix together. Reserve and add once sauce has come to a boil.
5. Add remaining chicken broth and bring up to a boil, then add flour mixture and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
1. Dredge the Chicken Scallopine in the Fresh Herb Bread Crumbs and Parmesan Cheese on all sides.
2. On a 400° griddle, add Olive Oil and sear the chicken on one side and cook for approximately 2-3 minutes until golden brown, turn over and cook for another 2-3 minutes until golden brown.
3. In 10” sauté pan, heat the Butter. While the butter is heating slowly, toss with pasta and Parmesan Cheese. Place in the center of your serving plate.
4. In a 10” sauté pan, heat the Chicken Sauce, Roasted Garlic, Diced Tomatoes, Artichokes, Basil, Parsley, Finely Chopped Rosemary, Butter, and Lemon Juice for approximately 2 minutes or until the sauce thickens and heats the vegetables.
5. Pour most of the sauce around the chicken and pasta and top the chicken with the remaining vegetables and sauce