Chicken Scaloppine Like Carino's

Submitted by kstrating

"I had to try to find a recipe for this. It is scrumptious! From Uncle Phaedrus' website. EDIT 2/18/2013 - Having made this several times, and taking one of the reviews in to account, I've decreased the salt to 1/2 teaspoon and changed the 1 tsp of garlic salt to 1/2 tsp garlic powder. In cooking, I've also made the change to A) dredge the chicken breasts in flour prior to sauteing, and B) remove them to a warmer while making the sauce, then spooning the sauce over the crispy scallops when plating. This is now EVEN BETTER! :)"

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 6

ingredients

• lemon butter

• 1⁄2 lb butter
• 1 tablespoon lemon juice
• 2 tablespoons white wine
• 1⁄2 teaspoon garlic, minced
• 10 ounces spaghetti or 10 ounces vermicelli
• chicken
• 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

directions

1. 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.
2. Once combined, keep refrigerated until needed.
3. Put Spaghetti on to boil & prepare as you usually would, to al dente.

4. While it is cooking:

5. 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).
6. In a warm saute pan, melt butter.
7. Dredge chicken in flour.
8. Saute chicken in butter until it is golden browned & *JUST* done.
9. Remove to a warm plate or warming plate or oven.
10. To pan, add tomatoes, mushrooms, bacon, and spice mixture.
11. Simmer until tomatoes begin to dissolve.
12. Add heavy cream and allow to boil to the middle of pan.
13. Remove from heat, add one cup lemon butter, and fold together to make sauce.
14. Plate spaghetti, top with scallop of chicken & spoon sauce over.

Reviews

[Becky74]

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.

 

[Cook4_6]

This tasted fabulous, and actually yielded more like 8 servings in our home. I did use 2 big chicken breasts and more mushrooms and tomatos that called for. I also used 1/2 and 1/2 instead of heavy cream to lower the fat/calories a bit. Very, very tasty!

 

[StacyRae]

This recipe is awesome! I have made it several tmes, and even made it for a catering event where I work. Everyone loves it! Thanks for sharing the recipe.

 

[jkoch960]

This was just tremendous! This is the best recipe for Chicken Scaloppine I've made! Thanks kstrating for a great recipe!

 

[diner524]

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.