Chicken Scaloppini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 small to medium chicken breasts. To soak chicken: milk, salt, pepper, garlic powder, basil, and oregano.
Sauce:
4 oz Lemon Juice
2 oz dry white wine (I use Pinot Grigio, but you can use cooking wine)
6 oz heavy cream
2 sticks (1/2 lb) butter
1 Tbsp minced garlic
1 small jar artichoke hearts, drained and quartered.
1 small jar Capers, drained.
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Directions: |
Directions:Pound chicken flat and cut into cutlet-size pieces.
Soak cutlets in milk, salt, pepper, garlic powder, basil, and oregano.
Start to heat olive oil in a frying pan or iron skillet (medium high heat).
Directions for Sauce:
Heat lemon juice and wine over medium heat.
Bring to a slow boil and reduce by 1/3.
Reduce heat to medium-low and slowly add cream and garlic.
Mix continually with whisk for 4-5 minutes.
Slowly add melted butter. Season with a little salt and pepper.
Reduce heat to low and incorporate artichoke hearts and capers.
Remaining Directions:
Start boiling water for 1 lb. Angel Hair Pasta.
Coat the chicken with flour and fry it until finished.
Cook pasta for 5 minutes while chicken is cooking.
Drain, rinse, and put back into the pot.
Mix in ¼ cup olive oil and 1 Tbsp. Parsley heat over low heat for about 5 minutes.
Plate chicken and pasta.
Spoon sauce over pasta. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
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