Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Belinda's Version of Carino's Chicken Scaloppini Recipe
    Lost? Site Map

    Belinda's Version of Carino's Chicken Scaloppini

    1/3 Photos of Belinda's Version of Carino's Chicken Scaloppini

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Belinda in Austin, TX's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 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


    1. 1
      Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
    2. 2
      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).
    3. 3
      Remove from pan, and keep warm.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
    7. 7
      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.

    Ratings & Reviews:

    • on August 10, 2009


      I have been to Carino's only once and this is what I 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Belinda's Version of Carino's Chicken Scaloppini

    Serving Size: 1 (365 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1061.0
    Calories from Fat 643
    Total Fat 71.4 g
    Saturated Fat 39.6 g
    Cholesterol 253.8 mg
    Sodium 824.6 mg
    Total Carbohydrate 50.7 g
    Dietary Fiber 0.7 g
    Sugars 1.5 g
    Protein 50.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes