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Main Dishes

Scaloppine di Pollo (by Macaroni Grill as modified by Mike) - 2005
Recipe courtesy of Mike Nohl

INGREDIENTS
​SAUCE
  • 4 ounces  lemon juice
  • 4 ounces  white wine
  • 2 ounces  heavy cream
  • 1 stick  butter

CHICKEN
  • 4 3 ounce  Chicken breasts -- pounded thin
  • oil & butter
  • ½ cup  seasoned flour
  • 3 ounces  pancetta -- cooked
  • ½ can  artichoke hearts -- sliced
  • 8 ounces  mushrooms -- sliced
  • 1 ½ teaspoons  capers
  • 1 pound  cappellini pasta -- cooked
  • parsley -- chopped

​PREPARATION
SAUCE: Heat the lemon juice and white wine in a saucepan over medium heat.  Bring to a boil and reduce by one-third.  Add the cream and simmer until mixture thickens (3-4 minutes).  Slowly add the butter until completely incorporated.  Season with salt and pepper and remove from heat and keep warm.

CHICKEN: Cook past and drain.  Heat a small amount of oil and two tablespoons butter in a large skillet.  Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through.  Remove chicken from pan and add the remaining ingredients to the pan.  Heat until mushrooms soften and are cooked.  Add chicken back to the pan.
 
TO SERVE: Place cooked pasta on each plate.  Add half of the sauce to the chicken mixture and toss.  Taste and adjust, adding more sauce if needed.  Place chicken mixture over pasta.  Garnish with parsley.  Serve with remaining sauce.

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  • Home
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