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Chicken Scaloppine with Artichokes, Mushrooms & Capers

August 10, 2008

Sundays are naturally a great day for cooking. There is no rush, lots of time, one can actually go to the grocer instead of rooting through the cupboard or freezer like during the week. Jen loves this dish. It has alot of her favorite things; artichokes, pancetta, mushrooms, artichokes, capers, did I say artichokes? Back when she was in grad school she used to wait tables at an Italian restaurant in Columbus. She would bring a dish similar to this home all the time after a long shift. I like to make this dish every now and then when I feel the need to impress her. The directions look a little involved but I assure you it is much simpler then it looks, here goes…

What you’ll need

Chicken breast, 2lbs and preferably organic free range (it’s the right thing to do)

Flour

Salt & Pepper

Artichoke hearts, 1 can or jar sliced into 3rds

Pancetta, about 4 oz

Crimini Mushrooms, about 6 oz sliced

Capers, 2 tablespoons

Angel Hair Pasta, 1 lb

Lemon, zested and juiced

White Wine, 1 cup

Cream, 1/2 cup

Butter, 1/2 stick

Start by butterflying your chicken breast and flattening them. You can do this between two sheets of wax paper with the flat side of a meat tenderizer… or if that is not handy grab yourself a big can of tomatoes and roll the chicken breasts until about 1/2″ thick or so.

Get the lemon butter cream sauce going. In a small sauce pan bring the wine and lemon juice to a boil, then lower the heat and simmer. Reduce to about half.

Start boiling your pasta water.

While the wine and lemon is reducing get a large saute pan over medium high heat with enough olive oil to coat the bottom. Salt and Pepper both sides of your chicken then lightly coat with the flour. Saute each side of the chicken until golden brown. The chicken is so thin that it not take long to cook at all. Move the chicken to a warming drawer or oven on low heat.

Boil pasta until al dente. Add pancetta to the pan you cooked the chicken in, cook for about 4 minutes or so. Then add the sliced mushrooms with another glug of olive oil. Cook for a few more minutes, stir and scrap up all the nice bits from cooking the chicken. Last add the sliced artichokes.

Back to the sauce. Stir in the cream and butter keep heat at no more then a simmer.

Serve by spiraling a nice pile of the Angel Hair, rest one of the chicken breasts to one side of the pasta, a scoop a nice pile of the artichoke, mushroom mix on the other. Add a ladle or two of the lemon butter sauce to the pasta. Garnish with the capers and lemon zest. Now fulFILL yourself.

One Comment leave one →
  1. Linda permalink
    August 11, 2008 7:06 am

    This recipe sounds wonderful. Am looking forward to trying it. How about posting the recipe for the dish with the pineapple and rice in it too.

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