Lemon Chicken Scaloppine

1-C all-purpose flour, ½ tsp salt ¼ tsp pepper ( or use KY Kernel Seasoned Flour)

1 slice cooked extra crispy bacon (real bacon bits works nicely)

3 Tbsp olive oil

2 chicken breasts, flatten with mallet, sliced into 2-oz scaloppini

1 Tbsp capers, rinsed and dried

1 large clove of garlic, minced

6-oz sliced mushrooms

½ cup white wine (pinot grigio used and served)

1 medium-sized lemon (you might try ½ lemon for starters)

dash Tabasco

1 Tbsp butter

angle-hair pasta

salt, pepper to taste

Heat olive oil in pan, dredge chicken in flour; sauté chicken, browning on both sides. Remove from pan. Add butter. Saute capers, garlic, mushrooms.r.

Juice lemon into pan, add wine and Tobasco. Boil until sauce is reduced.

Cook pasta while sauting.

Place chicken on top of pasta; top with sauce; top with bacon bits.

Serve with salad and garlic bread sticks.

News Channel 5 Talk of the Town, 16 Dec 2002 - T.G.I Fridays