Chicken Scallopini
Prep time
Cook time
Total time
Tender pieces of chicken, savory mushrooms, bacon, capers, 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.
Serves: 4-6 servings
Grocery List
  • 4 slices bacon
  • 3 chicken breasts
  • flour
  • 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
Here's how...
  1. 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.
  2. Dredge each piece in flour seasoned with salt and pepper.
  3. Drain one can of artichoke hearts.
  4. Slice 8 oz. mushrooms.
  5. Mince 2 garlic cloves.
  6. Juice one lemon or so to equal 2 T.
  7. Fry four slices of bacon in a large skillet. Remove and drain on paper towel.
  8. 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.
  9. Add 2 T. butter to the skillet and sauté mushrooms 2-3 minutes.
  10. Add in garlic and sauté another 2 minutes.
  11. Add drained artichokes and capers.
  12. Pour in the white wine (or chicken broth) and cook until the alcohol smell cooks off (3 minutes or so).
  13. Add in the chicken bouillon paste, remaining 4 T. butter, and heavy cream. Let warm.
  14. Nestle the chicken and chopped bacon back into the sauce.
  15. Serve over a bed of angel hair pasta and garnish with freshly grated Parmesan cheese.
Recipe by That Which Nourishes at