This beautiful dish is one I order at two amazing restaurants. Well, I used to when I lived within driving distance of them. Now, however, since I live smack dab in the middle of nowhere, I find myself craving, thus creating, things on my own that I miss.
This one was made on a girls only night because we love making and eating the best things when the boys are gone. It qualified in the *best* category. Oh my heavens…yummmm!!
Romantic dinner, girls’ night, or just a lovely dinner to give your family, this meal has it all.
To begin, butterfly three chicken breasts. This is cutting them so they are thin, so hold each piece flat with your palm and use a sharp knife to slice it in half horizontally creating six thin pieces. Salt and pepper to taste. Cover with waxed paper and pound with a meat mallet or rolling pin until evenly thin. Now, dredge each breast in flour and let them wait their turn.
Drain and roughly chop one can of artichokes.
Wash and slice 8 oz. of mushrooms — I love organic Baby Bellas for this recipe.
Also, chop 2 cloves of garlic
and juice enough lemon to yield 2 Tablespoons.
Next step, bacon. Yes, you can be more traditional and use pancetta, but believe it or not, I had no pancetta hanging out in my meat drawer, so 4 slices of bacon got fried in my cast iron skillet, removed and drained.
I had just a tablespoon or so of bacon grease left which I left in the skillet. To this, add 2 T. olive oil and 2 T. butter for flavor. With the flame on medium, carefully set three breasts into the hot oils and let them cook 2-3 minutes per side. They won’t take long because they’re so thin. You’re looking for a beautiful golden brown. When they’re done, remove them from the skillet and be prepared to begin your sauce.
Add in 2 or so more Tablespoons of butter and then the sliced mushrooms. Saute them for 2-3 minutes until softened. Add in the garlic and give it a minute or so, and then toss in the artichokes and sauté the whole thing a minute or so more.
Add in 2 T. capers for their delicious salty flavor.
Pour in 4 oz. of white wine (I buy the little tiny single-serving bottles since I don’t drink it and only use it once in a while for cooking) but you can also use chicken broth. Let that reduce down and cook of the alcohol for 3-4 minutes. Stir in 1 tsp. of Better Than Bouillion chicken bouillon paste,
and 2 T. lemon juice.
Now, 4 oz. heavy cream.
Lastly, 4 T. butter. Gently stir this beautiful amazingness and reduce the heat to low.
On a bed of angel hair pasta, lay a golden brown piece of chicken and then spoon some sauce with all of those gorgeous veggies over the top. OH my GOODNESS. I’m not sure it gets any better.
Wait! It does. Freshly ground parmesan over the top. Yup. There it is. Dinner perfection.
Chicken Scallopini Grocery List:
4 slices bacon
3 chicken breasts
8 oz. baby bella mushrooms
1 can artichoke hearts
2 cloves garlic
2 T. capers
2 T. fresh lemon juice
4 oz. white wine (or chicken broth)
1 tsp. chicken bouillion paste
4 oz. heavy cream
1/2 c. butter (divided)
2 T. olive oil