Friday, June 19, 2009

PW’s Chicken Scallopine

Last night I made another recipe from The Pioneer Woman.

I seriously think I've fallen in love. And if she wasn't married already, I would move to wherever she lives and court her till she finally gave in to my bubbly personality and cooked only for me. Her recipes are that good.

Last night I made her version of chicken scallopine. All I can say is....mmmmm....



I will post the recipe below in case any one's interested. (Head over to Pioneer Woman's to find step by step photos.)

As usual I made a few changes. I decided to bread my chicken in my usual flour - egg - breadcrumb system and then pan fried the cutlets. This time I tried using Panko breadcrumbs instead of the usual and they were AMAZING. I'll never use any other breadcrumb to coat my chicken. Ever.

It made the chicken flavorful and crunchy in a way that regular bread crumbs can't achieve. I'm day dreaming about eating them again as I type this. Seriously, I think I might start sporting a mustache and calling myself colonel. Cause I'm a chicken cooking ninja.

ummm...where was I? Oh, I also substituted evaporated milk for the heavy cream. Don't look at me like that. It works perfectly and I challenge you to give it a shot.

PW’s Chicken Scallopine

Ingredients:

1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley


Directions:

1. Cook pasta according to package directions.

2. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.

4. 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.

5. Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.

6. 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 undersalt!

7. Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

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