Chicken Scallopini Recipe
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Ingredients: |
Ingredients: 4 chicken breasts
1 lb. fresh linguine
3 lemons
1 (12 oz) can artichoke hearts
1/8 lb. prosciutto
6 oz. bottle capers
12 oz. can mushrooms
1/2 c. white wine (Chardonnay)
1/2 c. half and half
1 1/4 lb. butter
3/4 c. flour
salt
pepper
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Directions: |
Directions:First pound out the chicken breast to about 1/4 inch thickness.
Then put flour in small bowl and liberally season with salt and pepper. Take 1/4 lb butter and melt in skillet at 400º. Dredge chicken in flour and fry until golden brown. Set chicken aside.
Fry sliced prosciutto in same skillet using same butter and then when browned add drained artichoke hearts and drained mushrooms.
Add entire jar of capers along with the liquid and simmer all for 2 minutes. In a separate sauce pan, add the juice from the 3 lemons and the wine and reduce by 1/3. When reduced, add cream and 1 lb of butter by 1/4 increments and stir constantly with a whisk and bring to a boil.
Remove from heat and add this mixture to original skillet mixing the two together.
Return chicken to skillet and cover with sauce and then cover pan to bring chicken to temperature for serving.
Serve breast and sauce over cooked linguine. |
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