Chicken Scaloppine With Linguine Alfredo

Total Time
20mins
Prep 10 mins
Cook 10 mins

The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
  2. Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.
  3. Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
  4. Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo:.
  5. Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
  6. Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.

Reviews

(2)
Most Helpful

I made this last night and it was delicious! The only change I made was using a roasted red pepper Type sauce! Great recipe! Thanks for adding it!

Moonangel March 05, 2009

The sauce was fantastic. I looked through all the Alfredo recipes looking for a simple yet tasty recipe and I found it! I did not want breaded chicken so I sauteed chicken strips (chicken breasts cut into strips) with seasonings (onion, garlic, Lawry's seasoning salt, etc.) and added some vegetables (broccoli, mushrooms, red peppers). It came out delicious! I served it with garlic, parm. cheese bread.

JOY1998 June 16, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a