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
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.