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Chicken Cappellini

Source of Recipe

by Shanny, from Macaroni Grill


Recipe Introduction

This cappellini recipe gets raves at my house every time.

List of Ingredients

SAUCE:
4 oz. lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. (4 cubes) butter, room temperature
salt to taste
white pepper to taste

SCALOPPINE:
6 - 8 (3 oz. each) chicken breasts
oil & butter, for sautéing chicken
1/2 to 3/4 cup seasoned flour for dredging chicken
6 oz. pancetta (Italian bacon), finely diced & cooked
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 tbsp. capers, rinsed & drained
1 lb. cappellini (angel hair), cooked and drained
parsley sprigs for garnish



Recipe

Assemble all ingredients. Pound chicken breasts until thin; slice if desired.
Dredge chicken in flour and saute in oil and butter, turning once, until golden brown and cooked through. The butter is necessary at this step or the chicken won’t brown nicely. Remove chicken from skillet and keep warm. Add bacon, mushrooms, artichokes and capers to pan drippings. Heat until mushrooms soften; return chicken to skillet.
Combine lemon juice and white wine; bring to boiling over medium heat and continue cooking until it is reduced to about 1/2 cup. Add cream, lower heat and simmer until mixture thickens slightly (3-4 minutes). Add butter in small chunks one at a time, stirring gently and constantly over medium-low heat, until butter is completely incorporated. Season with salt & white pepper. Remove from heat but keep warm.
Place a serving of pasta and a serving of chicken mixture separately on each plate and drizzle sauce over all. Or add sauce to the chicken mixture and toss to coat; serve over pasta. Once I even placed the pasta in the bottom of a large oblong casserole, spooned most of the sauce over the pasta; layered the chicken mixture on top and drizzled the rest of the sauce over, so it could be passed at the table as one dish. Garnish with parsley. Makes 8 - 10 servings.
(sauce can also be made with eggs instead of cream, melting the butter and combining gradually with the beaten eggs in a blender, same as you would making hollandaise. One egg = 1 oz. cream)
p.s. I've had to leave out the pancetta sometimes since I can't get it easily where I live, but it doesn't make a big difference. I also think you could grill the chicken breasts and slice them if you wanted to save a few calories.