Top Secret Recipes | Romano's Macaroni Grill Chicken Scaloppine Recipe

By á-17861

Ingredients

• 1 TB white wine
• 2 tsp lemon juice
• 1 cup butter (2 sticks, salted)
• 1/3 cup heavy cream
• 1 pound angel hair pasta (or pasta of your choice)
• 4 skinless chicken breast fillets
• 1/2 cup all-purpose flour
• 3 TB light olive oil
• 2 TB butter
• 1/2 tsp lemon juice
• 2 cups sliced mushrooms
• 1 1/2 cup canned artichoke hearts, sliced (1 14-oz can)
• 1/3 cup thick-sliced smoked prosciutto, choped (about 1 1/2 ounces)
• Garnish
• 4 tsp minced fresh parsley

Details

Servings 1
Adapted from topsecretrecipes.com

Preparation

Step 1

1. Make the lemon butter sauce by pouring white wine and lemon juice into a saucepan over medium/low heat. Add butter and stir occasionally until it's melted. When the butter is melted, add the c ream and whisk thoroughly. Bring mixture to a simmer, stirring frequently. Simmer for 5 to 6 minutes or until the sauce is thick. Remove it from the heat and set it aside.

2. Fold plastic wrap over each chicken breast and pound them with a mallet until the chicken is about 1/8 inch thick. Slice each flattened breast in half, then lightly salt and pepper each piece. Pour flour onto a plate then coat each chicken pirce with a light layer of flour. If you haven't already done it, this is a good time to start boiling our pasta. Follow the directions on the package to cook the pasta al dente, or just slightly tough.

3. Preheat oven to 250 degrees F. Heat 2TB of light olive oil, 2TB of butter, and 1@ tsp of lemon juice in a large skillet over medium heat. Add the chicken breast pieces, four-at-a-time, to the skillet and saute for about 5 minutes per side or until the chicken is light brown. Place finished chicken on a baking sheet and keep it warm in the oven until you are ready to assemble your dish.

4. Rinse out the skillet and place it back over medium heat. Add 1 TB of olive oil til the pan. When the oil is hot and the mushrooms, artichoke hearts, prosciutto, and capers and saute for 3 to 4 minutes or just until you see some slight browning on the mushrooms and artichoke hearts. Pour the lemon butter sauce into the skillet and remove it from the heat.

5. Prepare each dish by piling pasta on one side of the plate. Sprinkle fresh parsley over the pasta. Arrange 2 chicken pieces and serve.

Makes 4 servings.

Tidbits: IF you can't find smoked prosciutto, any prosciutto will do. If you can, have your deli slice it about 1/8 inch thick.