When I went to cooking school, Chef would always insist on using real ingredients. Lemons were always freshly squeezed. Cheese was always of the finest quality and never pre-shredded or -grated. He also insisted that “Life is short, eat the butter.” I shudder when I think of how much butter is in my favorite Macaroni Grill entrée. Below is my version of that recipe, and it contains all the butter. Just eat less. It makes great leftovers.

Scaloppini di Pollo
3 oz. lemon juice
4 oz. white wine
1 c. heavy cream
1 lb. (4 sticks) butter, cubed
4 chicken breasts, halved horizontally and pounded flat
2-3/4 c. flour seasoned with salt and pepper for dredging
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 Tbsp. capers
1 lb. angel hair pasta
chopped parsley, for garnish

Heat lemon and wine over medium heat until reduced by one third. Reduce heat to a simmer and add heavy cream, simmering for about 4 minutes. Slowly add butter cube by cube until completely incorporated. Season with salt and pepper and keep warm.
Cook pasta and drain.

Heat a small amount of butter and olive oil in a skillet and sauté dredged chicken until brown and cooked through. Remove from pan.

Add remaining ingredients to the pan and cook until the mushrooms have softened. Add half the cream sauce and stir.

To serve, spoon mushroom mixture over noodles. Place chicken cutlet on top along with a ladle of remaining cream sauce. Garnish with chopped parsley.