Macaroni Grill's Scaloppine di Pollo
Lemon Butter Sauce Ingredients:
- 4 ounces lemon juice
- 2 ounces white wine
- 4 ounces heavy cream
- 1 pound (4 sticks) butter
Chicken & Pasta Ingredients:
- 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
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.
Found at About.com -
http://homecooking.about.com/library/archive/blpasta10.htm
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