Chicken Scallopini Recipe
Crispy chicken over pasta and seasonal vegetables, sauteed with tomatoes, capers, mushrooms, red pepper flakes, and a white wine butter sauce, served with Parmigiano-Reggiano and a seared lemon.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season chicken breasts with salt and black pepper, then dredge in flour, shaking off any excess.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
- 3
Make the Sauce
In the same skillet, add butter and minced garlic. Sauté for about 30 seconds until fragrant. Pour in white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
- 4
Add Cream and Vegetables
Stir in heavy cream, capers, mushrooms, and red pepper flakes. Let simmer for 3-4 minutes until the sauce thickens slightly. Add seasonal vegetables and cook until tender.
- 5
Cook Pasta
While the sauce simmers, cook the pasta according to the package instructions. Drain and set aside.
- 6
Combine Everything
Add the cooked pasta to the sauce, tossing to coat. Slice the chicken and place it on top of the pasta.
- 7
Serve
Serve with grated Parmigiano-Reggiano cheese and a seared lemon on the side.