TGI Friday's Lemon Chicken Scaloppini

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 artichokes
4 teaspoons parsley
12 ounces lemon sauce
20 ounces angel hair pasta
8 tablespoons fried pancetta
4 tablespoons fried capers

Chicken: Heat sauté pan over medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into sauté 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.

TGI Friday's Lemon Sauce