Chicken Scallopini

Ingredients List:

Boneless/Skinless Chicken Breasts, Olive Oil, Butter, Linguine, Flour, Lemons, White Wine, Cream, Parmesan or Romano Cheese, Parsley, Capers.

How to Make It:

Put a stock pot with water on the stove and turn on high. By the time you are done with the chicken it will be boiling and ready for the linguine.

Take 4-5 cups white mushrooms and cut them in thin slices. Put them aside.

Flatten your chicken breast with a meat mallet or a rolling pin. This will help them to cook evenly and quickly. Sprinkle salt and pepper on each piece of chicken and dredge through flour, completely coating them.

Melt 4 tablespoons butter in 3 tablespoons of olive oil. Once melted, sauté your chicken breasts for about 5 minutes on each side until they are a nice golden brown. Be careful not to burn the butter or the chicken!

Start cooking the linguine according to the package directions. You want pasta al dente.

Once the chicken is cooked set it aside and add the mushrooms to the butter/oil mixture. Coat the mushrooms and let them sauté until they are soft and brown. Add one cup of white wine and the juice of one small lemon. Stir and cook for about a minute. Then pour in a half cup of heavy cream, a tablespoon of capers, and 2 tablespoons fresh parsley... stir well. Turn off heat and continue stirring.

Take a plate and put linguini on the bottom, followed by a piece of chicken, and then cover with a generous helping of the mushroom-caper sauce. On top of that sprinkle some fresh Parmesan or Romano Cheese. Delicious!!

Play the soundtrack below and imagine you are in Italy...



Photo Credit:UCFFool