"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

Macaroni Grill's Scaloppine di Pollo Recipe

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This recipe for Macaroni Grill's Scaloppine di Pollo, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Brown
Added: Monday, June 15, 2009


Lemon Butter Sauce:
4 oz lemon juice
2 oz white wine
4 oz heavy cream
1 lb (4 sticks) butter

Chicken & Pasta:
6-8 ( 3 oz) chicken breasts, pounded thin
oil an dbutter for sautéing chicken
1/2 to 3/4 c. flour, seasoned w/ salt & pepper, for
6 oz pancetta, cooked
12 oz mushrooms, sliced
12 oz artichoke hearts, sliced
1 T capers
1 pound cappellini pasta, cooked
chopped parsley for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan over med. heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3-4 min). Slowly add butter until completely incorporated. Season w/ salt and pepper. Remove from heat and keep warm.

To make chicken and Pasta:
Cook pasta and drain. Heat a small amount of oil and 2 T butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve:
Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish w/ parsley. Alternately, mix pasta and chicken mixture together. Toss w/ butter sauce.

Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
This is steve's favorite Macaroni Grill dish. The sauce is very heavy so I usually make only half.




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