Chicken scaloppini

Chicken scaloppini
  • Oil, for sauteing chicken
  • 30g butter, for sauteing chicken
  • 3-5 chicken breasts (85g each), pounded thin
  • 340g plain flour, seasoned with salt and pepper, for dredging
  • 30g diced pancetta, cooked
  • 340g mushrooms, sliced
  • 340g artichoke hearts, sliced
  • 1 tbsp capers
  • Lemon butter sauce, recipe follows
  • 450g linguini pasta, cooked
  • For the lemon butter sauce
  • 3 tbsps lemon juice
  • 120ml white wine
  • 120ml double cream
  • 450g butter
  • Salt and freshly ground black pepper
  • Chopped parsley leaves, for garnish
1) Heat a small amount of oil and 30g butter in a large skillet.

2) Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.

3) Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make lemon butter sauce.

4) For the lemon butter sauce, heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add double cream and simmer until mixture thickens, about 3-4 minutes.

5) Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve, place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.

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