Monday, May 25, 2009

Chicken Scallopini

I missed last fridays fill your tummy, so here is the recipe I meant to post! It's sooooo very yummy! I LOVE a pasta dish that has a light sauce, since pasta is so heavy already it's nice to have a lighter sauce to compliment it.

Chicken Scallopini

1 lb linguine
6 bnless sknless chkn brsts
Salt & Pepper
2 Tb olive oil
4 Tb butter

12 oz wht mushrms, sliced thin
1 cup dry white wine
1 lemon
1/2 c heavy crm
1 heaping Tb capers (I left the capers off, I'm not a caper fan)
chopped fresh italian parsley

Cook pasta according to package directions. You'll want it al dente.

Flatten chkn breasts, salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over med heat. Fry chkn breasts until golden brwn (about 2-3 mins per side.) Remove to a plate and set aside.

Throw mushrms 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 min, until sauce reduces.

Reduce heat to low. Pour in cream and stir, hen add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste.

Place pasta and chicken on platter and top w/ every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
Serves 6 to 7, can cut recipe in half.



Shillig 1 said...

I always do half apple juice & half white vinegar when a recipe calls for white wine, because only up to approx. 35% of the alcohol cooks out & I refuse to have alcohol in my home or grocery cart. Just a tip for anyone interested. I can't wait to try this one.

amanda said...

This looks yummy! And I'll definitely use the apple juice/white vinegar combo instead. Thanks for the recipe, Amy!