Chicken Scaloppine with Spinach and Linguine

By Tamipri

Ingredients

• 1 lb. fresh asparagus
• 1 (16 oz.) pkg. linguine
• 1 (9 oz.) pkg. fresh spinach, thoroughly washed
• 3/4 c. all-purpose flour
• 2 tsp. salt
• 1 1/2 tsp. pepper, divided
• 6 chicken cutlets, (about 1 1/2 lb.)
• 2 Tb. butter
• 2 Tb. olive oil
• 2 Tb. all-purpose flour
• 2 1/2 c. chicken broth
• 1/4 c. capers, drained and rinsed
• 1 Tb. lemon zest
• 3 Tb. fresh lemon juice
• 2 plum tomatoes, seeded and chopped
• grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.

2. Prepare linguine according to package directions, adding asparagus during the last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.

3. Combine 3/4 c. flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large ziploc bag. Add chicken cutlets; seal bag, and shake to lightly coat.

4. Melt 1 Tb. butter with 1 Tb. olive oil in large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2-3 minutes on each side or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tb. butter, 1 Tb. olive oil and 3 cutlets. (Chicken may be kept warm in a 250 degree oven on a wire rack.)

5. Whisk 2 Tb. flour into reserved drippings in skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over the medium-high heat 6-8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.

Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside onto their plates.

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