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    You are in: Home / Recipes / Romano's Macaroni Grill Chicken Scaloppine Recipe
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    Romano's Macaroni Grill Chicken Scaloppine

    Romano's Macaroni Grill Chicken Scaloppine. Photo by Bonnie G #2

    1/1 Photo of Romano's Macaroni Grill Chicken Scaloppine

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Punky Julster's Note:

    This is a copy cat that I found online.

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    Ingredients:

    Servings:

    Units: US | Metric

    Lemon Butter Sauce

    Chicken and Pasta

    Directions:

    1. 1
      To make the sauce:.
    2. 2
      Heat the lemon juice and white wine in a saucepan over medium heat.
    3. 3
      Bring to a boil and reduce by one-third.
    4. 4
      Add cream and simmer until mixture thickens (3 to 4 minutes).
    5. 5
      Slowly add butter until completely incorporated.
    6. 6
      Season with salt and pepper.
    7. 7
      Remove from heat and keep warm.
    8. 8
      To make chicken and pasta:.
    9. 9
      Cook pasta and drain.
    10. 10
      Heat a small amount of oil and two tablespoons butter in a large skillet.
    11. 11
      Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
    12. 12
      Remove chicken from pan.
    13. 13
      Add remaining ingredients to pan.
    14. 14
      Heat until mushrooms soften and are cooked. Add chicken back to pan.
    15. 15
      To serve:.
    16. 16
      Place cooked pasta on each plate.
    17. 17
      Add half of butter sauce to chicken mixture and toss.
    18. 18
      Taste and adjust. Add more sauce if needed.
    19. 19
      Place chicken mixture over pasta.
    20. 20
      Add a little more sauce to each.
    21. 21
      Garnish with parsley.

    Ratings & Reviews:

    • on July 14, 2011

      55

      While I've never been to Macaroni Grill, this recipe deserves all the 5 star reviews it's gotten and more. While it was a little involved to make the end result was more than worth it. I did make a few minor adjustments made on other reviewers comments and personal preferance but not enough to really change the recipe much and feel it'd be just as good as directed. Cut the recipe in half for me and DH, my chicken breasts were really large so pounded them thin to make sure they would cook through, added onion and garlic to the saute and when mixing an extra tablespoon of capers as we just love them and wanted to really taste them. Also, a larger adjustment was that I just could NOT bring myself to make this with a full pound of butter and serve to my family so cut that in half - thinking if it didn't thicken I'd just use some corn starch. Well, not a problem - it still turned out wonderful and DH is already asking if there's any left overs. This is truly a company worthy dish that I'd be proud to serve.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2012

      This sauce is a modern rendition of Julia Child's Buerre Blanc sauce. The acidic base of the reduced lemon and wine is what helps hold the butter in suspension. Now days we add cream to stabilize it and make it easier on us. Don't microwave it to rewarm it. It breaks down. Reheat gently and wisk till smooth. If it becomes broken (butter separates from lemon/wine base) you can fix it by heating it and wisking in a bit more !!BUTTER!! If you reduce the butter in the recipe your sauce will be much more acidic. Yes it is rich. But it is intense, and you don't need much. (I know you want to dunk your bread in it, but try to resist.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2011

      45

      We had this last night for dinner. We did do a couple things different. After we cooked the chicken we went ahead and cut it into pieces just for easier consumption. Also, the next time we make it, we may cut the lemon requirement down by a quarter. We couldn't find panchetta so we used a cured country ham instead and it worked just fine! It still had that same salty taste. We didn't want to use bacon since it has a distinct flavor of its own and in my opinion in tends to overpower. This is my favorite dish at MG and I was ecstatic to have it at home! We will be making this over and over again!

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

    Read All Reviews (19)

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    Nutritional Facts for Romano's Macaroni Grill Chicken Scaloppine

    Serving Size: 1 (781 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2113.7
     
    Calories from Fat 1137
    53%
    Total Fat 126.4 g
    194%
    Saturated Fat 71.5 g
    357%
    Cholesterol 424.0 mg
    141%
    Sodium 1087.6 mg
    45%
    Total Carbohydrate 167.1 g
    55%
    Dietary Fiber 14.2 g
    57%
    Sugars 6.8 g
    27%
    Protein 75.9 g
    151%

    The following items or measurements are not included:

    pancetta

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