Monday, November 29, 2010

Chicken Scallopini ...

Phil Romano's family recipe for Chicken Scallopini is among my favorites anytime of year, but it's particularly hearty and warming when there is a chill in the air. Give it a try, you'll love it.  Bon appetito!

Chicken Scallopini

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter
6–8 (3 ounce) chicken breasts, pounded thin
Oil, for sauteing chicken
Butter, for sauteing chicken
1/2– 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 lb cappellini or angel hair 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 (3-4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.

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.

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 and serve.


Anonymous said...

how many servings does this make

Alamodeus said...

Makes 6 - 8 servings if each person is served one breast. I like to give everyone 2 breasts, so I plate 3 - 4 guests with this recipe.

Anonymous said...

I've made this recipe and really liked it but the directions get a little hazy when you say to add the remaining ingredients in, does that include the first part of the sauce that was made?

Alamodeus said...

Following the recipe, once you remove the chicken from the pan, add the pancetta, mushrooms, artichoke hearts and capers. Saute until the mushrooms are softened. Add the chicken back in the pan with these ingredients and add half the butter sauce mixture. Place the contents of the pan over the cooked pasta and cover with the remaining butter sauce. Hope this clarifies things. Enjoy!

Carlos Newsome said...

I worked 10 years at Romano's Macaroni Grill as a Chef, and you did one helluva of a job duplicating this recipe madam. Cheers

Related Posts Plugin for WordPress, Blogger...