Macaroni Grills Scaloppine Di Pollo
From theresal 16 years ago
- 20 minutes to make
- Serves 6
Very rich creamy pasta dish that is cooked with wine, heavy cream, mushrooms, capers, artichoke hearts.... all the ingredients to make you want to sleep for days afterwards.
Ingredients
- ======Lemon butter Sauce====== shopping list
- 4 oz lemon juice shopping list
- 2 oz white wine shopping list
- 4 oz heavy cream shopping list
- 1 lb. butter (4 sticks) shopping list
- salt - to taste shopping list
- fresh ground pepper - to taste shopping list
- ======chicken and Pasta====== shopping list
- 6 chicken breast halves, pounded thin shopping list
- oil as needed shopping list
- 2 Tbs. butter shopping list
- 1/2 cup flour to 3/4 cup - seasoned with salt and pepper for dredging shopping list
- 6 oz pancetta - cooked shopping list
- 12 oz mushrooms - sliced shopping list
- 12 oz artichoke hearts - sliced shopping list
- 1 Tbs. capers shopping list
- 1 lb. cappellini pasta - cooked shopping list
- chopped fresh parsley - to garnish shopping list
How to make it
- To make the sauce: Heat the lemon juice ans white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 mins.)
- Slowly add butter until completely incorporated. Season with salt and pepper. Remove from the heat and keep warm.
- To make chicken and Pasta:
- Cook pasta and drain. Heat a small amount of oil and two tbs. of butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
- Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.
- To Serve: place cooked pasta on each plate. add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed.
- Place chicken mixture over pasta. Garnish with parsley.
- Enjoy with a good glass of Sauvignon Blanc.
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