It was Chicken Scallopini that I used to 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 created 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, Chicken Scallopini has it all. Tender pieces of chicken, savory mushrooms, bacon, and artichokes are nestled into pasta and bathed in a garlic, lemon, white wine cream sauce that you may just lick off of your plate.
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.
Somewhere in here, prepare a pot of well-salted water to boil and if using angel hair pasta, plan to add it to the boiling water during the last few minutes of cook-time for the sauce.
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 (you can be more traditional and use pancetta). Fry 4 cut-up slices of bacon in a cast iron skillet, remove and drain.
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.
Nestle the chicken and chopped bacon back into the sauce.
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. Cheesy, Easy Garlic Bread. Yup. There it is. Dinner perfection.
- 4 slices bacon
- 3 chicken breasts
- salt and pepper
- 8 oz. 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
- ½ c. butter (divided)
- 2 T. olive oil
- Angel Hair Pasta
- Freshly grated Parmesan cheese
- Butterfly three chicken breasts by cutting them horizontally to create six thin pieces of chicken. Pound each piece (under parchment paper) with a meat mallet or rolling pin until evenly thin.
- Dredge each piece in flour seasoned with salt and pepper.
- Drain one can of artichoke hearts.
- Slice 8 oz. mushrooms.
- Mince 2 garlic cloves.
- Juice one lemon or so to equal 2 T.
- Fry four slices of bacon in a large skillet. Remove and drain on paper towel.
- To the bacon grease, add 2 T. olive oil and 2 T. butter. Heat to medium and sauté the chicken breasts until golden and cooked through. Remove from skillet.
- Add 2 T. butter to the skillet and sauté mushrooms 2-3 minutes.
- Add in garlic and sauté another 2 minutes.
- Add drained artichokes and capers.
- Pour in the white wine (or chicken broth) and cook until the alcohol smell cooks off (3 minutes or so).
- Add in the chicken bouillon paste, remaining 4 T. butter, and heavy cream. Let warm.
- Nestle the chicken and chopped bacon back into the sauce.
- Serve over a bed of angel hair pasta and garnish with freshly grated Parmesan cheese.