Do you ever get in a rut? Well, it's not really a rut, but more of a love of Mexican food that I adore that my Hubby and kids are tired of. So, I decided to pull out a PW recipe I made a few months ago that they all loved.
PW Chicken Scallopine
1 pound Linguine
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Olive Oil
4 Tablespoons Butter
12 ounces, weight White Mushrooms, Sliced Thin
1 cup Dry White Wine (I didn't use wine, I used chicken broth)
Chicken Broth (optional)
1 whole Lemon
½ cups Heavy Cream (can Use Half-and-Half)
1 teaspoon (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping
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.
So, I didn't stage this well, but the pasta is under the chicken breast. To see a better picture, click on the recipe title to go to Ree's blog and see her picture. It's much prettier.
I love this recipe. Give it a try. Thank you Ree!
I'm linking up to Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday at Blessed with Grace.