Wednesday, October 31, 2012

Chicken Scallopine

Sometimes it is just good to get back to the basics.  It is nice to have in the ole recipe box some of those great classics that seem to get covered up in the pile of all those recipes that are trending on food blogs and Pinterest.  This is one such recipe I like to pull out every once in a while.  It is simple in ingredients but bursting with flavor.  

There is really no great story or any lengthy tale about how I came across this recipe, but sometimes things in life are like that.  

They are good all on their own!

Chicken Scallopine

1 pound Linguine
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Emeril's Essence
4 Tablespoons Butter
1 red onion, choped
3 cloves garlic, minced
12 ounces, weight White Mushrooms, Sliced Thin
1 cup Dry White Wine
1 whole Lemon
1 cup Heavy Cream (can Use Half-and-Half)
3-4 springs fresh thyme
2 tablespoons (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping

Preparation Instructions

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.
Throw mushrooms, garlic and onions into the pan and stir.  Saute for 1 minute and add thyme.
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.
So simple and delicious!

Percy thinks all the baby's toys are his......hmmmm.....
Emory loves reading with his Poppy!
Then is was time to pull up his seat to the dining room table for Sunday dinner!
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