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 mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Dish
Cuisine: Italian
Servings: 4
Calories: 1281kcal
Author: Good Dinner Mom
- 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:
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.
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