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Scaloppini Di Pollo Recipe

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This recipe for Scaloppini Di Pollo is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
LEMON BUTTER:
1 cup white wine
˝ cup heavy milk
Juice of 1 lemon
6 peppercorns
1 bay leaf
˝ pound butter at room temperature
Salt, to taste

CHICKEN:
4 boneless chicken breasts
Salt and pepper to taste
Flour
5 oz (about 10) slice fresh mushrooms
6 oz can of artichoke hearts
1 oz drained capers
3 oz (about 2-4 slices) bacon, cooked and crumbled
1 pound angel hair pasta, cooked to package directions
Directions:
Directions:
LEMON BUTTER:
In heavy saucepan, over high heat, reduce wine, heavy cream, lemon juice, peppercorns, and bay leaf to half its volume.Reduce heat to medium. Whisk in butter - a bit at a time, stirring constantly, until incorporated. Season with salt. Remove peppercorns and bay leaf. Keep warm while preparing chicken.

CHICKEN:
Season chicken breasts with salt and pepper. Cut each breast into 4 pieces. Dredge in flour. In heavy skillet, Saute chicken in melted butter or vegetable oil. Add mushrooms, capers, artichoke hearts, and bacon. Sauté until chicken is just cooked and tender. Add Lemon Butter to skillet and deglaze. Do not let it boil. Serve over hot pasta.

 

 

 

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