Scaloppine di Pollo
Source of Recipe
old recipe files
Recipe Introduction
what can I say, other than not for the ones on a diet.
List of Ingredients
Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Chicken & Pasta:
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish
Recipe
To make the sauce:
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a
boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to
4 minutes). Slowly add butter until completely incorporated. Season with salt
and pepper. Remove from heat and keep warm.
To make chicken and pasta:
Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a
large skillet. Dredge chicken in flour and saute in pan, turning once, until
brown and cooked through. Remove chicken from pan and add to pan remaining
ingredients. Heat until mushrooms soften and are cooked; add chicken back to
pan.
To serve:
Place cooked pasta on each plate. Add half of butter sauce to chicken mixture
and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture
over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture
together. Toss with butter sauce.
Yield: 10 servings
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