Thursday, February 11, 2010

Chicken Scallopine

I made this for dinner last night and it was a hit.  Ezra (and Abe) ate it like someone was gonna steal it from him.  I cut the chicken and pasta into small bite sized pieces for Ezra. I also did not serve his meal with sauce.

14 oz box of Linguine
6 boneless, skinless, trimmed chicken breast
kosher salt
garlic powder
2 tablespoons of Olive oil
4 tablespoons of butter or margarine
12 oz of sliced mushrooms
1 cup of white wine or chicken broth
1 lemon
1/2 cup of half and half
1 teaspoon of capers
chopped or dried parsley
Parmesan cheese

1. Cook pasta according to package instructions.
2. Flatten chicken breast with mallet. Season with salt, pepper, and garlic powder on both sides.  In a dish, put flour and dredge chicken. 
3. Heat butter and olive oil in large skillet over medium heat. Fry chicken until golden brown. When chicken is cooked on both sides, remove from skillet to plate and set aside.  Throw mushrooms into pan and stir.
Immediately pour in wine or chicken broth and squeeze juice of 1 lemon into pan. Stir to deglaze pan and cook vigorously until sauce reduces.
4. Pour in cream, parsley, capers and stir. Turn off heat. Add salt and pepper to your liking.
5. Place pasta and chicken in a platter and top with sauce. Sprinkle Parmesan cheese on top.

(adapted from the pioneer woman)

1 comment:

  1. Jasmine, you always have the greatest recipes!!! If I need something new for dinner I just check out your blog :)