Made this for dinner last night. It was good and very flavorful. See my notes at the end
Chicken Scaloppine In Lemon-Caper Sauce
Preparation time: 20 minutes, Cooking time: 20 minutes, Yield: 8 servings
Ingredients
8 boneless, skinless chicken breasts
Salt and white pepper, to taste
1 cup all-purpose flour
1 pound linguine pasta
4 lemons
1 (4-ounce) package sun-dried tomatoes, soaked in hot water (Iused the ones in oil)
1/4 cup, plus 1/4 cup olive oil
1/4 cup, plus 1/4 cup butter
4 cloves garlic, minced
1 (4-ounce) jar green olives
1 (2-ounce) jar capers, drained
1 cup white wine
2 cups chicken stock
1 (14-ounce) can artichoke hearts, drained and chopped
2 tablespoons Italian parsley, chopped
1 cup Parmesan cheese
Preparation
Place chicken breasts between a cutting board and a sheet of plastic wrap. Using a meat mallet, pound chicken breasts flat into a 1/4” thick scaloppine being careful to not tear the ends of the chicken breasts. Season with salt and white pepper, then dredge with flour.
In a large sauté pan, heat 1/4 cup butter and 1/4 cup oil. Fry chicken breasts on both sides over medium heat to brown and fully cook, about 10 minutes. Remove and repeat with remaining chicken breasts. Drain oil and butter, and wipe pan out with paper towels.
In a large stockpot, bring 6 quarts water to a boil. Boil pasta for 12 minutes over medium heat once it returns to a boil. Drain and rub with olive oil to prevent the pasta from drying out. Place in 9 x 13” casserole dish.
Slice two of the lemons into thin slices; squeeze the juice from the other two. Drain sundried tomatoes, slice into strips and remove seeds in both. Meanwhile, melt remaining butter and oil in sauté pan. Add garlic and cook until fragrant, about 1 minute. Add lemon slices and lemon juice. Cook until garlic is golden brown. Remove the lemon slices and set aside. Add olives, capers and sundried tomato strips. Allow the capers to brown slightly. Reduce heat and pour in wine. Increase heat to medium and allow wine to reduce by half. Add chicken stock and allow it to reduce slightly. Add artichoke hearts to heat through and Italian parsley.
Coat each chicken scaloppine in sauce, then layer over pasta in the casserole dish. Pour sauce over chicken scaloppines. Serve immediately. Garnish with lemon slices and sprinkle with Parmesan cheese.
I used less chicken breasts and just eyed the flour. Didn't use as much oil and butter as suggested to saute breasts. After cooking the breasts I didn't get rid of all the good pan drippings just added a bit more butter and oil.
I only had 3 lemons so I juiced 2 and sliced one. Had a frozen ice cube of frsh juice so I added that too as my lemons very a bit dry. Didn't taste any advantage to using the sliced lemons. Next time I'd just zest them and add that.
Said to "brown the capers" I had too much liquid so I just sauted for a bit to reduce liquid to syurpy.
Chicken Scaloppine In Lemon-Caper Sauce
Preparation time: 20 minutes, Cooking time: 20 minutes, Yield: 8 servings
Ingredients
8 boneless, skinless chicken breasts
Salt and white pepper, to taste
1 cup all-purpose flour
1 pound linguine pasta
4 lemons
1 (4-ounce) package sun-dried tomatoes, soaked in hot water (Iused the ones in oil)
1/4 cup, plus 1/4 cup olive oil
1/4 cup, plus 1/4 cup butter
4 cloves garlic, minced
1 (4-ounce) jar green olives
1 (2-ounce) jar capers, drained
1 cup white wine
2 cups chicken stock
1 (14-ounce) can artichoke hearts, drained and chopped
2 tablespoons Italian parsley, chopped
1 cup Parmesan cheese
Preparation
Place chicken breasts between a cutting board and a sheet of plastic wrap. Using a meat mallet, pound chicken breasts flat into a 1/4” thick scaloppine being careful to not tear the ends of the chicken breasts. Season with salt and white pepper, then dredge with flour.
In a large sauté pan, heat 1/4 cup butter and 1/4 cup oil. Fry chicken breasts on both sides over medium heat to brown and fully cook, about 10 minutes. Remove and repeat with remaining chicken breasts. Drain oil and butter, and wipe pan out with paper towels.
In a large stockpot, bring 6 quarts water to a boil. Boil pasta for 12 minutes over medium heat once it returns to a boil. Drain and rub with olive oil to prevent the pasta from drying out. Place in 9 x 13” casserole dish.
Slice two of the lemons into thin slices; squeeze the juice from the other two. Drain sundried tomatoes, slice into strips and remove seeds in both. Meanwhile, melt remaining butter and oil in sauté pan. Add garlic and cook until fragrant, about 1 minute. Add lemon slices and lemon juice. Cook until garlic is golden brown. Remove the lemon slices and set aside. Add olives, capers and sundried tomato strips. Allow the capers to brown slightly. Reduce heat and pour in wine. Increase heat to medium and allow wine to reduce by half. Add chicken stock and allow it to reduce slightly. Add artichoke hearts to heat through and Italian parsley.
Coat each chicken scaloppine in sauce, then layer over pasta in the casserole dish. Pour sauce over chicken scaloppines. Serve immediately. Garnish with lemon slices and sprinkle with Parmesan cheese.
I used less chicken breasts and just eyed the flour. Didn't use as much oil and butter as suggested to saute breasts. After cooking the breasts I didn't get rid of all the good pan drippings just added a bit more butter and oil.
I only had 3 lemons so I juiced 2 and sliced one. Had a frozen ice cube of frsh juice so I added that too as my lemons very a bit dry. Didn't taste any advantage to using the sliced lemons. Next time I'd just zest them and add that.
Said to "brown the capers" I had too much liquid so I just sauted for a bit to reduce liquid to syurpy.