Main Dishes |
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Scaloppine di Pollo (by Macaroni Grill as modified by Mike) - 2005
Recipe courtesy of Mike Nohl
INGREDIENTS
SAUCE
CHICKEN
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.
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.