Chicken Scaloppine – better than any restaurant! Chicken, mushrooms, lemon, heavy cream, capers, olive oil, butter, pasta and parmesan cheese. Ready in about 10 minutes! I wanted to lick the plate! SO good! #chicken #pasta
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!
prep time: 5 MINScook time: 10 MINStotal time: 15 mins
⅓ pound Linguine
2 boneless, skinless chicken breasts
Salt And Pepper, to taste
¼ cup all-purpose flour
1 Tablespoons Olive Oil
2 Tablespoons Butter
12-oz sliced white mushrooms
1 cup dry white wine or chicken broth
1 whole Lemon
½ cup heavy cream
- 1Tbsp capers
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.
Add mushrooms to the pan and stir. Immediately pour in wine or chicken broth, and then squeeze juice of the lemon. Stir to deglaze the pan, and then cook for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and stir. Remove from heat.
- Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
All images and text ©Plain Chicken, Inc.
This is definitely on my list of PW recipes to try! Chicken marsala-ish heaven!
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.
I love chicken scallopine but haven't made it in a while. It's always so good.
Thks for the submission to FFPW … looks so comforting and perfect for chilly winter evenings here on the east coast!
I love me some chicken scallopine! Your pictures are fantastic, it looks so elegant!
i adore anything with mushrooms! can't wait to try this!
That's two of you dishes in two days I've added to the try list. It looks and sounds great.
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!
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.