I took a copycat Macaroni Grill recipe and adapted it to have "Carino's ingredients" (except for mushrooms, which I don't care for, but you could add them with the onions, if desired). My friends and I, who are all Carino's Chicken Scallopini freaks LOVED this! Hope you do, too!
- 3 ounces lemon juice
- 3 ounces white wine
- 4 ounces heavy cream
- 3⁄4 lb butter
- 1 3⁄4 lbs chicken tenders (or boneless breasts, pounded thin)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1⁄2-3⁄4 cup flour, seasoned with garlic pepper salt
- 12 slices pre- cooked bacon, chopped
- 2 roma tomatoes, chopped
- 1⁄2 onion, thinly sliced (I used purple, for color)
- 12 ounces thin spaghetti, cooked
- Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
- Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).
- Remove from pan, and keep warm.
- Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
- Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
- Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
- Update: I tried this, using prebreaded/precooked chicken breast strips (the real thing, not "formed"), which I thawed slightly, and then cooked in the pan (as in the original recipe). I also subbed real bacon bits, for the precooked bacon slices, and chopped tomatoes (from a jar). This cut out some time and steps, and it was still great! I only used 2 sticks of butter, and it's still plenty rich, too.
I have been to Carino's only once and this is what I had....it was wonderful there. So I embarked on finding the closest thing to it, so I could make it at home. I found this recipe and finally tried it the other day...with wonderful results. My husband, who is on a walking regiment, said "This is worth walking off!". I did add 8 oz of sliced Portabella mushrooms and replaced the white wine with white grape juice..and followed the suggestion for 2 stick of butter.Very yummy...thank you!
I tried the original recipe and it was very good, but a little too rich. 3/4 lb of butter is a bit too much for me. My son loves it! And on top of that, I've been looking for a couple of years for a lemon butter sauce. I used the sauce recipe to make a creamy tilapia dish. Thanks for sharing.
I made this for the first time last night and it was delicious! Not to lemony for us and the sauce was so creamy and rich. It's important to let the lemon juice and wince reduce as instructed. Followed the recipe to the letter and only added grated parm on top. Used angel hair pasta intead of regular spaghetti. Will make this again for sure!