Chicken Scallopine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb linguine
6 whole boneless, skinless, trimmed chicken breasts
Salt and pepper to taste
Flour
2 T olive oil
4 T butter
12 ounces mushrooms, sliced thin
1 cu dry white wine
Chicken Broth (optional)
1 whole lemon
1/2 cu heavy cream (can use ½ and ½)
1 heaping T capers
Chopped, fresh parsley
Parmesan cheese for topping
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Directions: |
Directions:Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness (I many times use Perdue fresh chicken tenders). Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of ½ to 1 lemon. Stir to deglaze the pan and then cook vigorously for 1 minute until sauce reduces.
Pour in cream (½ and ½) and stir, then add capers and parsley and stir. Turn off the heat. Stir and add salt and pepper to taste. Don't undersalt!!
Place past and chicken on a platter and top with every last drop of sauce. Sprinkle parmesan over the top and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes prep/15 minutes cook |
Personal
Notes: |
Personal
Notes: This recipe is easier to make than it looks and so delicious!!
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