A Recipe for Chicken Scallopini
I don't eat meat any more for health and environmental reasons but when I did eat meat I used to LOVE this spectacular dish!! Yum! Even the vegetarian version... which I now eat, is "out of this world" good!
I decided to make this dish one evening for my mom and one of her favorite dishes is the Chicken Scallopini at Macaroni Grill so I thought I would try that. I looked online at various recipes and also tried to remember what was in the Macaroni Grill version. What I came up with one evening is the very definition of divine. It is a creamy Italian dish with an earthy taste. I make it with linguini pasta and every last bite disappears whenever I make it. Most who have had it agree that it is even better than the restaurant version. One side note though... some younger kids might not like the unique flavor of the capers. I find that plain linguini (no sauce) with a bit of shredded cheese on top works best for my own kids.
For a vegetarian version I use mushrooms instead of chicken. I swear it is just as divine as the meaty version, but I usually add a bit of flour to help thicken the sauce because the breading from the chicken used to do that. Even if you aren't a vegetarian this is a great way to get a meatless meal in during the week!
So without further ado... I give you Chicken Scallopini!!
Photo Source: Deposit Photos
The Recipe: Chicken Scallopini
Boneless/Skinless Chicken Breasts, Olive Oil, Butter, Linguine, Flour, Lemons, White Wine, Cream, Parmesan or Romano Cheese, Parsley, Capers.
How to Make It:
Put a stock pot with water on the stove and turn on high. By the time you are done with the chicken it will be boiling and ready for the linguine.
Take 4-5 cups white mushrooms and cut them in thin slices. Put them aside.
Flatten your chicken breast with a meat mallet or a rolling pin. This will help them to cook evenly and quickly. Sprinkle salt and pepper on each piece of chicken and dredge through flour, completely coating them.
Melt 4 tablespoons butter in 3 tablespoons of olive oil. Once melted, saut your chicken breasts for about 5 minutes on each side until they are a nice golden brown. Be careful not to burn the butter or the chicken!
Start cooking the linguine according to the package directions. You want pasta al dente.
Once the chicken is cooked set it aside and add the mushrooms to the butter/oil mixture. Coat the mushrooms and let them saut until they are soft and brown. Add one cup of white wine and the juice of one small lemon. Stir and cook for about a minute. Then pour in a half cup of heavy cream, a tablespoon of capers, and 2 tablespoons fresh parsley... stir well. Turn off heat and continue stirring.
Take a plate and put linguini on the bottom, followed by a piece of chicken, and then cover with a generous helping of the mushroom-caper sauce. On top of that sprinkle some fresh Parmesan or Romano Cheese. Delicious!!
Play the soundtrack below and imagine you are in Italy...
Capers Give it Amazing Flavor!
The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar brine. Capers range in size from the petite nonpareil variety from southern France to those from Italy, which can be as large as the tip of your little finger. Capers can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.
Pasta Al Dente...
* Produced in Italy's Marche Region, using only the finest Italian Organic Durum Wheat grown on the surrounding hills of the facility, an abandoned monestery built in 1388
* Traditional bronze dies are used which make for a porous surface to better hold the sauce resulting in superior flavor and texture
* Extended drying time produces an al dente pasta that cooks perfectly every time
It's Not Italian if it Doesn't Have EVOO!
Certified* Organic, Bragg Organic Olive Oil is made from a superb blend of 100% organically grown Arbequina and Frantoio Olives that continually provides the best quality and flavor. It has won the "Highest Quality" award at thefamous PREMIO INTERNAZIONALE BIOL in ANDRIA, ITALY. Bragg Olive Oil has a delicious, smooth body with a light aftertaste. It adds the finest flavor and aroma to salads, vegetables, pastas, pestos, sauces, saut� potatoes and most foods even popcorn. In 400 B.C. Hippocrates, the Father of Medicine, used and wrote about the great benefits of olive oil.
Viva Italia! From the expressive mandolin to the playful guitar, this musical collection of twenty-one authentic tunes, like O Sole Mio and Funiculi Funicula creates the perfect mood for entertaining in true Italian style. Instrumentation includes mandolin orchestra & guitar.
Other Things You Might Need...
Great for cutting herbs!