Tuesday, July 21, 2009

Chicken Scallopine

I tried Chicken Scallopine from Lauren's Kitchen last night. It was fantastic! I didn't get a picture, but here is the recipe. I only used four chicken breasts, omitted the capers, and used chicken broth instead of dry white wine. I felt like such a professional, deglazing the pan and reducing the sauce! I'm excited to try this again with white wine next time.

1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley

Cook pasta according to package directions.Flatten chicken breasts to uniform thickness. 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, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

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