Chicken Scaloppini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 to 5 chicken breasts (3 ounces each) pounded thin
2 3/4 cups all-purposed flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mushrooms sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers ( I love them, so I add more)
Lemon Butter Sauce, recipe follows
1 pound of linguine
Lemon Butter Sauce:
3 tablespoons lemon juice. (Danny loves lemon,so we add more.)
4 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Salt and freshly ground 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, up to and including capers to the pan. Heat until mushrooms soften and are cooked. Add chicken back to the pan to reheat and make Lemon Butter Sauce.
Lemon Butter: 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. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:20 |
Personal
Notes: |
Personal
Notes: This is Danny favorite meal :) Traditionally we make it for his birthday. We love lemon, so we always add more.
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