Are you hungry, guys? Do you love chicken as much as I do? If you answered yes to both of those questions, then you’re in luck because today I am bringing you another yummy recipe – chicken scallopini. Oh, I’m sure, you are going to adore this one!
Chicken and pasta are the great combination, especially with this damn delicious and very rich mushroom sauce with delicate flavors. I don’t know how you, guys, but I am feeling more hungry just looking at these photos! Mmm…
So don’t waste the time and let’s start. Firstly, start to cook the Fettuccine in the usual way according to package directions. Then place the chicken breast halves between two sheets of waxed paper and flatten them with rolling pin to 1/4-inch thickness. You can use a meat mallet for this purpose too. Season the halves with salt and pepper and dredge them lightly with flour, shaking off excess.
Heat the olive oil and butter in a skillet, and cook the chicken breast halves over medium heat until lightly browned, about 2-3 minutes per side. Because the breasts are thin, they will cook quickly. Transfer the chicken to a plate and cover with aluminum foil to keep warm. Now it’s time for the sauce!
In the same skillet, melt butter and add sliced garlic. Cook for 20 secs and add sliced mushrooms. Saute for about 2 to 3 minutes, stirring frequently. Then pour in dry white wine, lemon juice and cook until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Mmm… I think you will love the aroma in the kitchen! Pour in heavy cream and cook for another minute. This time I decided to make the sauce thicker. Just for variation. You can skip this step or add less flour. It depends on the thickness you desire. And don’t forget to add salt and pepper!
Voila, sauce is done! I almost always serve pasta with grated parmesan cheese. I just love cheese. Also you can sprinkle with parsley if you wish. Enjoy making it and let me know how it turns out 😉
- 2 servings Fettuccine
- 2 skinless, boneless chicken breast halves
- salt and pepper, to taste
- 2 tablespoons all-purpose flour, divided
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 6 button mushrooms, sliced
- 1 tablespoon lemon juice
- 1 tablespoon thyme leaves
- 1 tablespoon drained capers
- ½ cup heavy cream
- ⅓ cup dry white wine
- Parmesan Cheese, for topping
- parsley, for topping
- Cook the Fettuccine according to package directions.
- Place the chicken breast halves between two sheets of waxed paper and flatten them with a rolling pin or meat mallet. Season both sides of each chicken breast with salt and pepper. Place 1 tablespoon of the flour on a plate and dredge the chicken breasts through it, lightly coating both sides. In a large skillet over medium heat, melt 2 tablespoons butter and 2 tablespoons olive oil. Add the breasts and cook 2-3 minutes on the first side, or until lightly browned. Flip and cook another 2-3 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm.
- Return the empty skillet to the stove, add 1 tablespoon of the reserved butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes. Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Pour in heavy cream and cook for another minute. Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1 tablespoon of flour. Add this butter mixture to mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.
- Place Fettuccine and chicken on dinner plate, top with mushroom sauce, sprinkle with grated Parmesan cheese and parsley, and serve.