Pasta is my weakness and add a creamy sauce? I'm done! When I saw Ree's recipe for Chicken Scallopine I had to make it. The verdict - creamy, savory and delicious! I followed her recipe exactly except that I added a diced shallot with the mushrooms, added half of the wine and half chicken stock, and served with fresh fettucine. Ree said people will fall in love instantly, and I did!
by Ree Drummond
1 pound Linguine ( I substituted fresh fettucine)
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Olive Oil
4 Tablespoons Butter
12 ounces, weight White Mushrooms, Sliced Thin
1 cup Dry White Wine (I used 1/2 cup wine and 1/2 cup chicken stock)
Chicken Broth (optional)
1 whole Lemon
½ cups Heavy Cream (can Use Half-and-Half)
1 teaspoon (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping
(I also added 1 diced shallot)
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Add shallots and saute until slightly softened (my suggestion not in original recipe). Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.