Romano's Macaroni Grill Scaloppine Di Pollo
Ready In: 1 hr
Serves: 8-10
Ingredients
- 4 ounces lemon juice
- 2 ounces white wine
- 4 ounces heavy cream
- 1 lb butter
- 6 (3 -4 ounce) chicken breasts, pounded thin
- oil, for sauteing chicken
- butter, for sauteing chicken
- 1⁄2-3⁄4 cup flour, seasoned with
- salt and pepper, for dredging
- 6 ounces pancetta, cooked
- 12 ounces mushrooms, sliced
- 12 ounces artichoke hearts, sliced
- 1 tablespoon capers
- 1 lb capellini, cooked
- chopped parsley, for garnish
Directions
- To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
- Bring to a boil and reduce by one-third.
- Add cream and simmer until mixture thickens (3-4 minutes).
- Slowly add butter until completely incorporated.
- Season with salt and pepper.
- Remove from heat and keep warm.
- Cook pasta and drain.
- Heat a small amount of oil and two tablespoons butter in a large skillet.
- Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
- Remove chicken from pan and add to pan remaining ingredients.
- Heat until mushrooms soften and are cooked; add chicken back to pan.
- Place cooked pasta on each plate.
- Add half of butter sauce to chicken mixture and toss.
- Taste and adjust, adding more sauce if needed.
- Place chicken mixture over pasta.
- Garnish with parsley.
- Alternately, mix pasta and chicken mixture together.
- Toss with butter sauce.
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