Chicken Scaloppine Like Carino's
photo by diner524
- Ready In:
- 1⁄2 lb butter
- 1 tablespoon lemon juice
- 2 tablespoons white wine
- 1⁄2 teaspoon garlic, minced
- 10 ounces spaghetti or 10 ounces vermicelli
- 4 tablespoons butter, melted
- 2 chicken breasts
- 1⁄2 cup flour
- 1⁄2 cup roma tomato
- 1⁄2 cup sliced mushrooms
- 1⁄2 cup cooked bacon, chopped
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 8 ounces heavy whipping cream
- Combine Lemon Butter (first four) ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
- Once combined, keep refrigerated until needed.
- Put Spaghetti on to boil & prepare as you usually would, to al dente.
While it is cooking:
- Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet. (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts).
- In a warm saute pan, melt butter.
- Dredge chicken in flour.
- Saute chicken in butter until it is golden browned & *JUST* done.
- Remove to a warm plate or warming plate or oven.
- To pan, add tomatoes, mushrooms, bacon, and spice mixture.
- Simmer until tomatoes begin to dissolve.
- Add heavy cream and allow to boil to the middle of pan.
- Remove from heat, add one cup lemon butter, and fold together to make sauce.
- Plate spaghetti, top with scallop of chicken & spoon sauce over.
Questions & Replies
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This was really good, thanks for posting!! The sauce was a little bit too salty for my taste, so I will cut back next time on that. I'm also going to toss in the bacon right before serving... it got way too soggy when added with the tomatoes & mushrooms... it was kinda gross... I scooped most of it to the side of my plate.
This is absolutely delicious!!!! We just loved this Scalloppini!!! Followed the recipe as written except that I dredged the chicken in seasoned flour first before browning. I have actually had this dish at a place called Spageddies, which was part of Johnny Carino's restaurants that he worked at as a chef, before he went out on his own. Will definitely be making this again!!! Thanks kstrating for a fantastic recipe!!! Made for Spring PAC 2008.
RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984. As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat! DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !