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5 from 8 votes

Chicken Scallopini

Chicken Scallopini combines flavors of moist chicken breasts, mushrooms, artichoke hearts and pancetta in a bright butter-lemony sauce for a delicious meal any night of the week but is fancy enough for company.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Italian
Servings: 4
Calories: 1281kcal
Author: Good Dinner Mom

Ingredients

  • 8 oz. linguine pasta, cooked to al dente and set aside
  • 1 Tablespoon oil
  • 2 Tablespoons butter
  • 3 to 5 chicken breast cutlets or regular breasts, pounded thin
  • 2 cups all-purpose flour, seasoned with salt and pepper, for dredging (for gluten-free requirements, skip flour and just sprinkle salt and pepper directly on chicken
  • 4 oz. diced pancetta, approximately 1/4 cup
  • 8 ounces mushrooms, sliced
  • 8 ounces artichoke hearts, sliced
  • 2 garlic cloves, minced
  • 1 Tablespoon capers
  • Chopped parsley and Parmesan cheese if desired for garnish

For the Lemon Butter Sauce:

Instructions

  • Start pasta water to boil and prepare pasta at same time as the following:
  • Heat 1 Tablespoon oil and 2 Tablespoons butter in a large skillet on medium heat.
  • Dredge chicken in 2 cups seasoned flour, sauté in pan, turning once until brown and cooked through (about 4 minutes on each side).
  • Remove chicken from pan, place on a plate and cover with foil to keep warm.
  • In the same pan that you cooked the chicken in (leave drippings in pan for flavor), add 4 ounces pancetta, 8 ounces mushrooms, 8 ounces artichoke hearts, 2 garlic cloves and 1 Tablespoon capers.
  • Cook until mushrooms, artichoke hearts and pancetta start to turn golden at the edges, stirring occasionally.
  • Turn heat to low while you make the lemon butter sauce.

For the Sauce:

  • Heat 3 Tablespoons lemon juice and 4 ounces white wine in a saucepan over medium heat, let begin to boil and reduce this mixture by about one-third.
  • Add 8 ounces cream and simmer until mixture just starts to thicken, about 3 to 4 minutes.
  • Slowly add ½ cup butter, about 2 Tablespoons at a time, until completely melted, whisking occasionally.
  • Season with salt and pepper to taste.
  • Uncover chicken and slice on a diagonal.
  • On a large serving platter or individual plates, layer linguine, vegetables and chicken breasts. Pour sauce over the top and sprinkle with parsley and Parmesan cheese, if desired.

Nutrition

Serving: 4g | Calories: 1281kcal | Carbohydrates: 98g | Protein: 58g | Fat: 70g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 901mg | Potassium: 1158mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1782IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 5mg