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June 8, 2009

Chicken Scallopine

1 lb linguine
6 boneless, skinless chicken breasts
flour
salt and pepper
2 Tbsp olive oil
4 Tbsp butter
12 oz sliced mushrooms
1 cup dry white wine
1 lemon
1/2 cup heavy cream or half-and-half
1 Tbsp capers
chopped fresh Italian parsley

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and oil in large skillet over medium heat. Fry chicken breasts until golden brown (about 2-3 minutes per side). Remove to plate.

Throw mushrooms in pan and stir. Immediately pour in wine, then squeeze juice of a lemon. Stir to deglaze pan. Cook vigorously for 1 minute.

Reduce heat to low. Pour in cream and stir, then add capers and parsley and stir. Add salt and pepper to taste, and remove from heat.

Place pasta and chicken on plate and top with sauce. Sprinkle with Parmesan cheese.