Chicken Scallopini

By drmbo1989

Cappellini tossed with pancetta, mushrooms, artichoke
hearts and capers in a lemon-butter sauce and topped with chicken

Ingredients

• Lemon Butter Sauce:
• 1 lb. cappellini pasta, cooked
• oil & butter for sauteing chicken
• 6-8 chicken breasts, (3-oz.
• each) pounded thin
• 2 3/4 cups flour, seasoned with
• salt and pepper, for dredging
• 6 oz. pancetta, cooked
• 12 oz. mushrooms, sliced
• 12 oz. artichoke hearts, sliced
• 1 tablespoon capers
• chopped parsley, for garnish
• 4 oz. lemon juice
• 2 oz. white wine
• 4 oz. heavy cream
• 1 lb. butter, (4 sticks)
• salt & pepper, to taste

Preparation

Step 1

1. Prepare Lemon Butter Sauce: In small saucepan, combine
lemon juice and white wine. Place over medium
heat; whisk to combine and bring to boil; continue to
heat until reduced by one-third.
2. Add cream, whisking to combine; reduce heat and simmer
(never boil cream) until mixture thickens - about 3
to 4 minutes. Gradually add butter, whisking to incorporate
after each addition. Season with salt and pepper.
Remove from heat; keep warm.
3. Cook pasta until al dente; drain; do not rinse.
4. In large skillet, heat a bit of oil and 2 tablespoons butter.
Dredge chicken in flour, shake off excess and
place in hot pan. Cook, turning once, until brown and
cooked through. Juices should run clear. Remove from
pan; set aside.
5. Add remaining ingredients to pan; saute until mushrooms
have softened and are cooked; return chicken to
pan.
6. Add half of butter sauce to pan; toss to coat; remove
from heat.
7. Plate cooked pasta; place chicken mixture over pasta;
drizzle with a little more butter sauce. Serve hot.
Garnish with chopped parsley.