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Scaloppine di Pollo (Chicken Scaloppine)

Source of Recipe

Romano's Macaroni Grill (source: 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 sautéing chicken
1 - 1¼ cup season 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



Recipe

Assemble all ingredients. Pound chicken breasts until thin; or slice if desired.

Dredge chicken in flour and sauté 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 pancetta, 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 spoon 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 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)