Chicken scaloppini

Chicken scaloppini

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
Oil, for sauteing chicken
30g butter, for sauteing chicken
3-5 chicken breasts (85g each), pounded thin
340g plain flour, seasoned with salt and pepper, for dredging
30g diced pancetta, cooked
340g mushrooms, sliced
340g artichoke hearts, sliced
1 tbsp capers
Lemon butter sauce, recipe follows
450g linguini pasta, cooked

For the lemon butter sauce

3 tbsps lemon juice
120ml white wine
120ml double cream
450g butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish
1) Heat a small amount of oil and 30g butter in a large skillet.

2) Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.

3) Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make lemon butter sauce.

4) For the lemon butter sauce, heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add double cream and simmer until mixture thickens, about 3-4 minutes.

5) Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve, place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.

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