Scaloppini di Pollo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6-8 boneless, skinless chicken breasts, pounded thin between layers of Saran wrap
Butter and oil for sauteing chicken
3/4 C flour seasoned with salt and pepper, for dredging chicken
6-8 oz pancetta sliced
12 oz bella mushrooms, sliced
12 oz artichoke hearts, sliced
1 Tbsp capers
1 lb capellini pasta, cooked
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Directions: |
Directions:Cook pasta, drain, and season with melted butter and garlic/parsley salt
Heat 2 T butter and 2 T oil in large skillet.
Dredge flattened chicken in flour and saute in pan until brown and cooked through.
Remove chicken from pan and keep on platter.
Add remaining ingredients to pan. Add more butter if needed, to cook the mushrooms until softened.
Add chicken back to pan. Heat through together so all flavors blend.
Place cooked pasta on each plate, and arrange a breast on each plate, spooning other ingredients liberally over the pasta and chicken.
Serve with shredded parmesan cheese.
Sides: artisan bread with olive oil and balsamic vinegar; caesar salad; green peas in butter. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: If the chicken breasts are large and plump, you will want to cut them in half after pounding before sauteing. They will increase in size (width and height) as the thickness is pounded down.
This could mean that you end up with 16 smaller portions rather than 8 huge ones. You should increase the amount of pasta to accommodate the additional servings. Most people want a nice bed of pasta even if the chicken portion is small.
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