Chicken Scallopini Recipe
Pan-seared chicken topped with prosciutto ham, fresh mozzarella and basil, in a white wine and tomato sauce, served with fettuccine alfredo
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Ingredients
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Chicken Scallopini
Fettuccine Alfredo
Method
Chicken Scallopini
- 1
Prepare the Chicken
Season the chicken breasts on both sides with salt and black pepper. Flatten them slightly with a meat mallet if necessary to ensure even cooking.
- 2
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Add Prosciutto and Cheese
In the same skillet, layer the prosciutto slices over the chicken breasts. Top each with slices of fresh mozzarella and fresh basil leaves.
- 4
Make the Sauce
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
- 5
Finish the Sauce
Add the canned diced tomatoes to the skillet and season with salt and black pepper. Return the chicken to the skillet, spooning some sauce over it. Cover and cook for an additional 5 minutes until the cheese melts.
Fettuccine Alfredo
- 6
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- 7
Prepare the Alfredo Sauce
In a saucepan, melt the butter over medium heat. Add the heavy cream and let it simmer for 2-3 minutes.
- 8
Add Cheese and Season
Stir in the grated Parmesan cheese, and season with salt and black pepper. Continue stirring until the cheese has melted and the sauce is smooth.
- 9
Combine Fettuccine with Sauce
Add the drained fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Cook for an additional minute to heat through.
