I ADORE Macaroni Grill and their Scaloppine is to die for. I personally prefer veal over chicken, and you can substitute with the restaurant knock off recipe if you want to! This dish is perfect for a romantic dinner at hoem as well!
Hope you have a great Valentine's Day! Here's what MG's looks like:
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Scaloppine
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish
To make the sauce: Heat the lemon juice and white wine in a
saucepan over medium heat. Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3 to 4 minutes).
Slowly add butter until completely incorporated. Season with salt
and pepper. Remove from heat and keep warm.
To make chicken and pasta: Cook pasta and drain. Heat a small
amount of oil and two tablespoons butter in a large skillet. Dredge
chicken in flour and saute in pan, turning once, until brown and
cooked through. Remove chicken from pan and add to pan remaining
ingredients. Heat until mushrooms soften and are cooked; add
chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of butter
sauce to chicken mixture and toss. Taste and adjust, adding more
sauce if needed. Place chicken mixture over pasta. Garnish with
parsley. Alternately, mix pasta and chicken mixture together. Toss
with butter sauce.
This recipes serves 10 in theory, so you;d have leftovers-perfect for lunch on Monday!
Hope you have a great Valentine's Day! Here's what MG's looks like:
MACARONI GRILL'S SCALOPPINE di POLLO -
Lemon Butter Sauce:
4 ounces lemon juice2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Scaloppine
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish
To make the sauce: Heat the lemon juice and white wine in a
saucepan over medium heat. Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3 to 4 minutes).
Slowly add butter until completely incorporated. Season with salt
and pepper. Remove from heat and keep warm.
To make chicken and pasta: Cook pasta and drain. Heat a small
amount of oil and two tablespoons butter in a large skillet. Dredge
chicken in flour and saute in pan, turning once, until brown and
cooked through. Remove chicken from pan and add to pan remaining
ingredients. Heat until mushrooms soften and are cooked; add
chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of butter
sauce to chicken mixture and toss. Taste and adjust, adding more
sauce if needed. Place chicken mixture over pasta. Garnish with
parsley. Alternately, mix pasta and chicken mixture together. Toss
with butter sauce.
This recipes serves 10 in theory, so you;d have leftovers-perfect for lunch on Monday!
