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Scaloppine de Pollo (Chicken Scalloppine




Source of Recipe


Romano's Macaroni Grill/Rocky Mountain News






List of Ingredients



• SAUCE:
  
• 4 ounces lemon juice
  
• 2 ounces white wine
  
• 4 ounces heavy cream
  
• 1 pound butter, room temperature
  
• salt & white pepper to taste
  
• ----------
  
• SCALOPPINE:
  
• 6 - 8 chicken breasts (3 oz ea.)
  
• oil & butter for sauteing chicken
  
• 1/2 - 3/4 cup seasoned flour for dredging chicken
  
• 6 ounces pancetta (Italian bacon), finely diced & cooked crisp
  
• 12 ounces sliced fresh mushrooms
  
• 12 ounces sliced artichoke hearts
  
• 1 tbsp. capers, rinsed & drained
  
• 1 pound capellini (angel hair), cooked & drained
  
• parsley sprigs for garnish
  






Instructions



1. Assemble all ingredients. Pound chicken breasts until thin; or slice if desired.
   
2. 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.
   
3. Remove chicken from skillet and keep warm.
   
4. Add pancetta, mushrooms, artichokes and capers to pan drippings. Heat until mushrooms soften; return chicken to skillet.
   
5. Combine lemon juice and white wine; bring to boiling over medium heat and continue cooking until it is reduced to about 1/2 cup.
   
6. Add cream, lower heat and simmer until mixture thickens slightly (3-4 minutes).
   
7. Add butter in small chunks one at a time, stirring gently and constantly over medium-low heat, until butter is completely incorporated.
   
8. Season with salt & white pepper.
   
9. Remove from heat but keep warm.
   
10. Place a serving of pasta and a serving of chicken mixture separately on each plate and spoon sauce over all.
    
11. Garnish with parsley.
    
12. Makes 8 -10 servings.
    






Final Comments


For a more casual presentation, just add the 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.

(sauce may also be made with eggs instead of cream, melting the butter and combining gradually with the beaten eggs in a blender, a la hollandaise sauce. One egg = 1 oz. cream)