Scaloppine

Romano's Macaroni Grill® Chicken Scaloppine

Menu Description:
Sauteed chicken breast with mushrooms, artichokes, tangy capers and smoked prosciutto in a lemon butter sauce, served over capellini pasta

Sauce
1 tablespoon white wine
2 teaspoons lemon juice
1 cup butter (2 sticks, salted)
1/3 cup heavy cream
white pepper-optional

1 pound angel hair pasta

4 skinless chicken breast fillets
1/2 cup all-purpose flour
3 tablespoons light olive oil
2 tablespoons butter
1/2 teaspoon lemon juice

2 cups sliced mushrooms
1-1/2 cups canned artichoke hearts, sliced (1-14-ounce can)
1/3 cup thick-sliced smoked prosciutto, chopped (about 1-1/2 ounces)
2 tablespoons capers
Garnish
4 teaspoons minced fresh parsley


Cook pasta according to direction on the package.

Lemon Butter Suace:
Pour white wine and lemon juice into a saucepan over medium heat. Add butter and stir occasionally to melt.
After butter has melted, add the cream and whisk thoroughly. Bring sauce to a simmer, stirring frequently for 5 to 6 minutes or until the sauce is thick. Season with white pepper, if desired. Remove it from the heat and set it aside.

The Chicken:
Flatten chicken by placing each chicken breast on a large piece of plastic wrap and folding wrap over chicken breast. Using a meat mallet gently pound to flatten each chicken breast to about 1/8-inch thick. Slice each flattened breast in half. Lightly salt and pepper each piece.

Put flour onto a plate and lightly coat each chicken piece with flour.

Preheat oven to 250 degrees F.
Heat 2 tablespoons of light olive oil, 2 tablespoons of butter, and 1/2 teaspoon of lemon juice in a large skillet over medium heat. Add the chicken breast pieces to the skillet and saute for about 5 minutes per side or until the chicken is light brown. Do not add more than 4 pieces to skillet at a time.

Place finished chicken on a baking sheet and keep it warm in the oven until you are ready to assemble your dish.

Rinse skillet and return to medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot add the mushrooms, artichoke hearts, prosciutto, and capers and saute for 3 to 4 minutes.
Pour the lemon butter sauce into the skillet and remove it from the heat.

To assemble each dish:
Add desired pasta on one side of the plate. Sprinkle with fresh parsley. Place 2 chicken pieces on each plate then spoon the mushroom-artichoke sauce over the chicken pieces and serve.
Makes 4 servings.