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Chicken- Macaroni Grill's Scaloppine Di Pollo Recipe

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This recipe for Chicken- Macaroni Grill's Scaloppine Di Pollo, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Patterson
Added: Friday, March 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 oz lemon juice
2 oz white wine (I use white grape juice or apple juice)
4 oz heavy cream
1 lb butter
6 (3-4 oz) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2-3/4 c flour, seasoned with salt and pepper
6 oz pancetta (fancy Italian bacon) cooked
12 oz mushrooms, sliced
12 oz. artichoke hearts, sliced
1 Tbsp capers
1 lb cappellini, cooked
Chopped parsley for garnish

Directions:
Directions:
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce heat by one third. Add cream and simmer until mixture thickens, about 3-4 min. Slowly add the butter until completely incorporated. Season with salt and pepper, then romove from the heat and keep warm. Cook the pasta and drain. Heat a small amount of oil and 2 Tbsp butter in a large skillet. Dredge chicken in flour, then saute in the pan, turning once, until browned and cooked through. Remove the chicken from the pan and add the remaining ingredients to the pan. Heat until mushrooms and artichokes are cooked, then add the the chicken back to the pan. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Put some cooked pasta on each plate, then place some chicken mixture over the pasta. Garnish with parsley. You may also mix the pasta and chicken mixture together and then toss with butter sauce.

Personal Notes:
Personal Notes:
I don't know where to buy the Pancetta bacon, so I've used regular bacon even though I think the Pancetta would be tastier.

 

 

 

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