Tuesday, August 2, 2011

Chicken Scallopine

As I look at my long, long list of items that need to blog, I see that most are baked goods, odd, because I prefer to cook. I try and break it up between sweet and savory but sweet tends to win!

But, alas I found a savory dish. 
For Emily's Birthday Mariah I and planned a whole big extravagant dinner and baked not one, not two but THREE desserts for her.

For dinner we had Chicken Scallopine with a side of roasted brussels sprouts and carrots.We sent her off with a babysitter for the afternoon and left this on her seat.

Chicken Scallopine
adapted from The Pioneer Woman

1 pound Linguine 
6 whole Boneless, Skinless, Trimmed Chicken Breasts 
Salt And Pepper, to taste 
2 Tablespoons Olive Oil 
4 Tablespoons Butter 
12 ounces, weight White Mushrooms, Sliced Thin 
1 cup Dry White Wine or Chicken Broth 
1 whole Lemon 
1/2 cup Heavy Cream (can Use Half-and-Half) 
1 teaspoon (heaping) Capers 
1/2-1 cup frozen peas, thawed (depending on your love for peas)
Chopped Fresh Italian Parsley 
Parmesan Cheese, For Topping

1. Cook pasta according to package directions.
2. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. 
3. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

4. Throw mushrooms into the pan and stir. Immediately pour in wine (or chicken broth), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
5. Pour in cream and stir, then add capers, peas and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
6. Place pasta and chicken on a platter and top with every last drop of sauce. 
7. Load it up with Parmesan cheese and serve!

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