*Scaloppine di Pollo*
Wash chicken thoroughly and pat dry. In a medium to large skillet pan , heat up oil . In a shallow dish pour in 1/2 cup of gluten free and wheat free flour making sure to season it to taste with salt and pepper. dredge the chicken in gluten free and wheat free flour . Make sure to coat each side evenly. Place inside skillet , cook chicken for about 10-12 minutes until golden brown . Drain on a separate dish. Brown the turkey bacon and mushroom mixture. Now grab a large pot and bring to boil 4 cups of water for our gluten free and wheat free pasta. Cook until desired tenderness or al dente. Drain
* Now it's time to prepare the sauce*
In a separate medium sauce pan , combine the following ingredients. turkey bacon and mushroom mixture, heavy cream, capers, artichokes hearts, butter, and white wine. Cook until alcohol has dissolved and sauce has a light brown hue.
*Grab a plate, knife and fork because now its time to eat*
Add some pasta to a fancy plate, place a piece of that fabulous chicken that we prepared earlier on top of the pasta, and then ladle some the sauce over the top, Garnish with the parsley and lemon juice. Now sit back, relax , and enjoy.
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