Description
Chicken scallopini served with linguini and mushrooms in a creamy lemon wine sauce finished with capers and parsley for a rich Italian dinner.
Ingredients
Units
Scale
- 1lb linguini (cooked and drained)
- 6 boneless skinless chicken breasts (pounded to an even thickness)
- 1 1/2 cups flour
- salt and pepper (for seasoning)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 12 ounces of fresh mushrooms (sliced)
- parmesan cheese
- 1/4 cup butter
- juice of 1 lemon
- 1/2 cup heavy cream
- 1 cup dry white wine
- 1 tablespoons capers
- 3 tablespoons fresh parsley (chopped)
Instructions
- Season chicken breasts on both sides with salt and pepper. Dredge in flour on both sides.
- In a large skillet heat oil and 4 tablespoons of butter over medium heat. Fry chicken breasts on both sides until fully cooked golden brown. Transfer to a plate and keep warm in the oven.
- Melt butter in the same pan, add sliced mushrooms and stir fry for a few seconds. Pour in the wine, lemon juice, and stir to combine.
- Bring to a boil and cook for about 1 minute until the sauce has reduced. Pour and stir in cream, add capers, and add salt and pepper to taste. Add parsley and remove from heat.
- Pour sauce over chicken and linguini and top with parmesan cheese.
Nutrition
- Serving Size:
- Calories: 695
- Sugar: 4.6 g
- Sodium: 468.1 mg
- Fat: 26.4 g
- Carbohydrates: 86.3 g
- Protein: 22.2 g
- Cholesterol: 73.3 mg