"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Romano's Chicken Scaloppine Recipe

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This recipe for Romano's Chicken Scaloppine, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Monday, September 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 - 8 oz chicken breast, cut in half, pounded flat
2 oz. bacon, coarsely chopped
2 oz. mushrooms, sliced
2 oz. artichoke hearts, coarsely chopped
3 oz lemon butter
pinch of salt and papper
6 oz. capellini pasta, cooked and drained
Lemon Butter:
8 oz. butter
3 oz. heavy cream
1 oz. lemon juice
1/2 tsp salt
1 oz. white wine
(melt butter on low. Add remaining ingredients and stir) Remove from heat.

Directions:
Directions:
Lightly flour and pan fry the chicken, cooking on medium heat until chicken turns golden brown and is cooked throughout. Cook bacon and mushrooms followed by artichoke hearts, salt and pepper. Cook these ingredients until done. Serve with pasta. Drizzle lemon butter over the top before serving.

Number Of Servings:
Number Of Servings:
sounds like 2
Personal Notes:
Personal Notes:
OK, this lemon butter is really fattening but if you're worried about it, drizzle less.

 

 

 

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