If you’re looking for a classic, no modifications, authentic recipe for Chicken Scallopine/Scallopini, this probably isn’t it. If you’re looking for a dadgum delicious pasta dish that’s perfect for either family or company, you’ve landed in the right spot.

Cook pasta according to package directions. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside. Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt! Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

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If you’re looking for a classic, no modifications, authentic recipe for Chicken Scallopine/Scallopini, this probably isn’t it.

If you’re looking for a dadgum delicious pasta dish that’s perfect for either family or company, you’ve landed in the right spot.





The Cast of Characters: Olive Oil, Butter, Linguine, Boneless/Skinless Chicken Breasteses, Flour (not pictured), Lemons (or lemon juice), White Wine, Cream, Parmesan Cheese, Parsley, Capers, and Chicken Broth (optional)

Cook the linguine according to package directions. You’ll want it al dente—not too mushy; with a nice bite.





First, we’re going to flatten the chicken breasts. The butcher at the tiny grocery store in my small town offers these perfectly trimmed chicken breasts and I love them. If you don’t have them available, just buy regular boneless breasts and either trim them yourself OR cut them into manageable pieces AFTER you flatten them.





One at a time, place the chicken breasteses between two sheets of waxed paper. This will keep minuscule bits of raw chicken from hitting you in the eye or flying across the room and landing on your TV screen.





With a mallet or a rolling pin, whack the heck out of the chicken breast so that it’s a uniform thickness. It doesn’t have to be paper thin; the point is to even it out so the entire breast cooks evenly.





As you flatten the breasts, place them on a separate plate.





Wash and slice 2 packages (about 12 ounces) white mushrooms pretty thinly.









Season both sides of each chicken breast with salt and pepper…





Then place each chicken breast in a bowl of flour, just to dredge.





Press the chicken into the flour to adequately cover. Repeat with all the chicken breasts and have them ready on a plate.





In a large skillet over medium heat, melt 2 tablespoons olive oil and 4 tablespoons butter. The butter will give the chicken a nice golden color, and the olive oil will allow the oil/butter mix to get hotter than it could if it was straight butter.

Whew. That was exhausting.





When it’s sizzling (but not burned), place four chicken breasts into the pan. If your stove gets hot, decrease the heat to medium-low so the butter won’t burn.





Cook for about two minutes on the first side…





Then flip them to the other side and continue cooking for two to three additional minutes. Because the breasts are thin, they really won’t take long to cook. Also keep in mind that they’ll continue cooking just a bit after you remove them from the pan. So don’t overdo!

Remove these from the pan when they’re done, then fry the other two breasts until golden. The whole time, monitor the butter/oil and make sure it’s not turning black. Remove the pan from heat if the butter starts to burn.





After you remove the chicken, throw in the mushrooms. Note that my butter/oil is nice and brown…but I wouldn’t have wanted it to get much darker than this. There’s dark and flavorful…and then there’s charred.

And charred doesn’t work too well.





Stir around the mushroom to coat them in the butter and oil.

Notice the good stuff in the bottom of the pan.





Pour in 1 cup of dry white wine. (If you’re not a wino, you can use low sodium chicken broth.)

Not that anyone cares, but in case there’s a secret Lenten Police Force watching: I didn’t drink any. Just ask God.





Right after that, squeeze in the juice of half a lemon. If it’s not really juicy, go ahead and squeeze in the other half, too.





Stir this around, scraping the bottom of the pan, then allow the mushrooms to cook vigorously for about a minute.





In no time at all, the liquid will reduce and become darker in color.

I can’t tell you how good my kitchen smells right about now.

I cant tell you how much I love mushrooms.





Reduce the heat to low and pour in 1/2 cup heavy cream. If you’re wanting to go a little lighter, I SUPPOSE you could use half-and-half. Or, for a much lighter approach, just splash in some chicken broth to make it a little soupier.

Me? I’m sticking with the cream. It’s a middle child thing.

Or is it a ranch wife thing?

Or a mother-of-four thing?

I’m always confusing which labels I use for which rationalizations.









Stir the mixture together, THEN…add 1 heaping tablespoon of capers.

Honestly, I try not to like capers. I want not to like capers. They’re weird little greenish-brownish mystery pellets.

But the flavor—OH, the flavor they impart. They’re tangy and special. Trust me.





Throw in a generous amount of chopped Italian parsley—probably two to three tablespoons.





Now stir it together and turn off the heat and just look at the sauce you have created. It’s tangy. It’s creamy. It’s lemony. It’s savory.

It’s good. Oh, is it ever good. *IMPORTANT: Be sure to taste the sauce at this point, and add plenty of salt and black pepper. Make sure it’s adequately salted!





Now, it’s REALLY impressive to serve the linguine, chicken and sauce in a big heap on a gigantic platter. But you can also just plate it up individually. I’m doing two chicken breasts on this plate. Marlboro Man and I will share it, just like the doggies do in Lady and the Tramp.

Only we smell better. Most of the time.

And I’ll eat his mushrooms. Marlboro Man doesn’t do mushrooms.





Spoon the mushrooms and sauce all over the top, making sure you get plenty of liquid on the pasta.





And please, for my sake, don’t skimp. This is good stuff, people. It’s to be enjoyed.





Notice the golden brown color of the chicken. And the crunchy crust is a delicious contrast to the soft pasta and shrooms.





Don’t forget to sprinkle plenty of grated Parmesan over the top.

Because a-pasta without a-cheese is like a-kiss without a-squeeze.

Don’t you forget it.





You’ll love this one. It’s a keeper.

People will fall in love instantly.

They’ll like the pasta, too.

Enjoy!

Love,

P-Dub