Chicken Scallopine

By moninikole

Ingredients

• 1 # linguine
• 6 boneless, skinless, trimmed chicken breasts
• Flour
• Salt and pepper
• 2 T. olive oil
• 4 T. butter
• 12 oz. white mushrooms, sliced thin
• 1 c. dry white wine
• Chicken broth (optional)
• 1 lemon
• 1/2 c. half and half
• chopped fresh parsley

Preparation

Step 1

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, the dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown (about 2-3 minutes per side). Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for one minute, until sauce reduces.

Reduce heat to low. Pour in cream and stir, then add parsley and stir. Turn off heat. Stir and add salt and pepper to taste.

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle parmesan cheese over the top.