Thursday, January 31, 2008

Chicken Scaloppine

Okay, for all of you who thought the recipe below looked so tasty, here it is (modified to my version). The original version has capers which I think look like rabbit pellets and taste about what I'd imagine those taste like, so I don't add them; it also has a teaspoon of white wine, which I didn't add either. Otherwise, here you go:

1 pound angel hair pasta (or spaghetti)

4 skinless chicken breasts

1/2 cup all-purpose flour

3 tablespoons light olive oil

2 tablespoons butter

1/2 teaspoon lemon juice (I added a bit more for my own flavor choice)

2 c. sliced mushrooms

1 1/2 c. canned artichoke hearts, slicked (a 14 oz. can)

1/3 c. thick-sliced prosciutto

First, you need the 4 skinless chicken breasts. Fold plastic wrap over each chicken breast and pound them with a mallet until the chicken is about 1/8 inch thick. Slice each flattened breast into smaller, more manageable pieces (about 2-3 pieces per breast). Lightly salt and pepper each piece. Pour flour onto a plate, then coat each chicken piece with a light layer of flour.


2 tsp. lemon juice

1 c. salted butter

1/3 c. heavy cream

Make the lemon butter sauce by pouring lemon juice into a saucepan over medium/low heat. Add butter and stir occasionally until it's melted. When the butter is melted, add the cream and whisk thoroughly. Bring mixture to a simmer, stirring frequently. Simmer for 5-6 minutes or until the sauce is thick. Remove it from the heat and set it aside.

Start boiling your pasta. Follow the directions on the package to cook the pasta.

Preheat oven to 250 degrees. Heat 2 tablespoons of light olive oil, 2 tablespoons of butter and 1/2 teaspoon of lemon juice in a large skillet over medium heat. Add the chicken breast pieces, filling the pan, to the skillet and saute for about 5 minutes per side or until the chicken is light brown. Place finished chicken on a baking sheet and keep it warm in the oven until you are ready to assemble your dish.

After all of the chicken is done and in the oven, add 1 tablespoon of olive oil to your skillet. When the oil is hot, add the mushrooms, artichoke hearts, prosciutto and saute for 3-4 minutes or just until you see some slight browning on the mushrooms and artichoke hearts. Pour the lemon butter sauce into the skillet and remove it from the heat.

Put your pasta on the plate, top it with a couple of your chicken pieces and cover it with your mushroom, artichoke, prosciutto sauce mix and enjoy!

As a side note, I LOVE leftovers, but I didn't think the leftovers of this dish were all that good, so eat up!!!


Kelli said...

I agree, capers, yuck!! I never cook with them either.

Look at what a wonderful chef you are! The recipe looks super yummy!! Good job Audrey!!

Ruth Petersen said...

thanks for the recipe. You are such a great example to me of creative cooking. I need to get it higher on my priority list. I think I'll make it with Ham instead of prosciutto.

Melissa said...

It looks yummy! Why don't you ever invite us over on these gourmet dinner nights?

wackywilsons said...

De li sh!!!

When I am motivated, I will definitely have to try it out...that stuff looks too good to pass up!

Lacey said...

Oh I'm so excited to try this recipe!! Thanks for sharing!

Dori said...

mmmmmmmm looks good. Come visit and make it for me:) I'll buy the capers.

Heather said...

I am seriously hungry now (what's new)! I've never tried capers..but I would be scared to put them in too. Thanks for sharing!

Heather said...

I am seriously hungry now (what's new)! I've never tried capers..but I would be scared to put them in too. Thanks for sharing!

Jess said...

You know, it looks like the picture below had oil-packed sundried tomatoes in it; no go in the recipe? Think it would make a really nice addition, as least for color. And as for the capers, they really mellow out with the lemon-butter sauce. Trust me; done it before. I'm with you on increasing the lemon; I like the tart with the creamyness. Yum. But I'd use the wine; sounds stupid, I know, but if you get a good, dry Chardonnay, it really makes a difference, and the booze simmers out! Finally, just because I'm a huge prosciutto fan (but at $20/lb, I'm pretty sparing too), I'd probably go with the paper-thin slices you can get prepacked (3 oz, I think), and crisp each one seperately in the oil before adding the artichoke hearts, either crumbling it for a nice, dissolving yum in the mouth, or use it to garnish the final dish, ie. lay it over the chicken resting atop the pasta. Oooh! Or you could skip the prosciutto for money's sake and go with pancetta, which is Italian (basically just unsmoked) bacon. Of course, then you'd have to change up...well, anyway...sorry to wax poetic, but you know me and food! Thanks tons for sharing, Aud! YUM!!! Glad I finally have a foodie friend!