Chicken Scaloppini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Oil, for sautéing chicken
2 tablespoons butter, for sautéing chicken
3-5 chicken breasts (3 oz each) pounded thin
2-3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
12 oz mushrooms, sliced
Lemon butter sauce, recipe follows
1 pound linguine pasta, cooked
LEMON BUTTER SAUCE
3 tablespoons lemon juice
4 oz. white wine
4 oz heavy cream (Half & Half)
1 lb (4 sticks) butter
Salt and black pepper
Chopped parsley leaves, for garnish
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Directions: |
Directions: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
Heat until mushrooms soften and are cooked
Add chicken back to pan to reheat and make Lemon Butter Sauce
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 3-4 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: Placed cooked pasta on each plate
Add half of butter sauce to chicken mixture, toss
Place chicken mixture over pasta
Add more sauce on top of each piece |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 min. |
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