Saturday, February 12, 2011

Chicken Scaloppine

I have made so many pasta dishes in the past few years
that I was surprised to come across this one which is
new for me. Chicken Scaloppine over Angel Hair Pasta.

It is a delicious dish full of wonderful flavors.

Chicken Scaloppine over Angel Hair Pasta

Lemon Butter Sauce
3-4 ounces lemon juice
4 ounces white wine
4 ounces heavy cream
2 sticks of butter
2tbs of cream cheese
pinch of oregano

To make the sauce:
Heat the lemon juice and white wine in a saucepan over medium heat.
Bring to a boil and let the mixture reduce.
Add cream and cream cheese cooking on low and allowing the sauce to
thicken. Next,add butter stiring until completely incorporated.
Season with a pinch or two of oregano, salt and pepper. Set the
sauce aside.

Chicken and Pasta
4-6 chicken breasts
2 cups flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb angel hair pasta, cooked
2 tbs butter
2 - 3 tbs oil

Heat a little oile and butter in a pan. Dredge chicken in the
flour, salt and pepper mixture. Cook in pan on high
browning each side (you don't have to cook the chicken all the
way through b/c it is going to have time to cook again later).
Remove chicken from pan and set aside.

Add the mushrooms to the pan and more butter if needed.
Cook 2- 3 minutes. Add the artichokes and pancetta
cooking a few more minutes. Then place the chicken back
into the pan and add the capers. Pour the lemon, butter sauce
back into the pan and allow all the flavors to combine.

While give the ingredients time to combine. Cook the
angel hair pasta. Then drain. Put pasta on the
bottom of bowls. The top the pasta with a piece of
chiken and sauce. Be sure to scoop a spoon full
of all the good stuff and pour that over the pasta
as well. Top with parmesan cheese.

Doesn't this look wonderful?

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