Chicken Scaloppini
From sista 16 years agoIngredients
- oil, for sauteing chicken shopping list
- 2 tablespoons butter, for sauteing chicken shopping list
- 3 to 5 chicken breasts, (3 ounces each) pounded thin shopping list
- 2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging shopping list
- 1/4 cup diced pancetta, cooked shopping list
- 12 ounces mushrooms, sliced shopping list
- 12 ounces artichoke hearts, sliced shopping list
- 1 tablespoon capers shopping list
- lemon butter Sauce, recipe follows shopping list
- 1 pound linguini pasta, cooked shopping list
- lemon butter Sauce: shopping list
- 3 tablespoons lemon juice shopping list
- 4 ounces white wine shopping list
- 4 ounces heavy cream shopping list
- 1 pound (4 sticks) butter shopping list
- salt and freshly ground black pepper shopping list
- Chopped parsley leaves, for garnish shopping list
How to make it
- Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.
- Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.
- Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.
- To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.
People Who Like This Dish 4
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