Home    About Me    Recipes by Photo    Tailgating Recipes    Meow Monday    Travel    
Never Miss a Post! Subscribe to our Mailing List. Enter email:

Wednesday, January 6, 2010

Chicken Scallopine


This week's Foodie Fans of the Pioneer Woman challenge was to pick a recipe from the "Cowgirl Food" section of the website.  I chose chicken scallopine and, WOW, it was good!  This is my favorite recipe from the challenge so far.  This is basically a kicked-up chicken piccata with mushrooms and cream.  I only made two chicken breasts but kept the sauce the same (we love the sauce).  I also used chicken broth instead of wine.  I don't like to waste my wine on cooking - the true sign of a wino!  I will add this to our rotation - it was that good!






Chicken Scallopine
adapted from The Pioneer Woman
(Printable Recipe)

1/3 pound Linguine
2 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Flour
1 Tablespoons Olive Oil
2 Tablespoons Butter
12 ounces, weight White Mushrooms, Sliced Thin
1 cup Dry White Wine (I used chicken broth)
Chicken Broth (optional)
1 whole Lemon
½ cups Heavy Cream (I used Half-and-Half)
1 teaspoon (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.


post signature

9 comments:

  1. I'm the same way, I'm horrified if a recipe calls for 2 cups of wine. But I do it anyway. This looks wonderful and love those capers on top. Will have to try this one.

    ReplyDelete
  2. Fortunately, I love cooking with wine! What a smart idea to save the sauce. Hmmmm, since I cook for two, these days...maybe I should freeze some sauce for a repeat dish. Great recipe! Thanks for submitting this to the FFPW roundup!

    ReplyDelete
  3. That's two of you dishes in two days I've added to the try list. It looks and sounds great.

    ReplyDelete
  4. i adore anything with mushrooms! can't wait to try this!

    ReplyDelete
  5. I love me some chicken scallopine! Your pictures are fantastic, it looks so elegant!

    ReplyDelete
  6. Thks for the submission to FFPW ... looks so comforting and perfect for chilly winter evenings here on the east coast!

    ReplyDelete
  7. I love chicken scallopine but haven't made it in a while. It's always so good.

    ReplyDelete
  8. Yum Steph! That looks amazing! You know I could have awore that it had bacon on it but after checking and double checking the recipe it didn't. It was actually the perfectly browned chicken.
    ~ingrid

    ReplyDelete
  9. This is definitely on my list of PW recipes to try! Chicken marsala-ish heaven!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...