Chicken Scallopine Therapy

Wow, what a hiatus.

Since it's the start of 2012 and you know how folks say at this time of the year "New Year, New YOU"

Well I personally am not a huge fan of the New Year Me... This time of the year work takes control of my schedule and pretty much hand cuffs me to my computer. So it destroys my cooking and baking time!!! :(

Well No Way Jose' to work this past Thursday evening and cooked with my wonderful hubby!! 

Menu: Chicken Scallopine with a side of my favorite thursday night shows

First, flatten chicken and salt and pepper and dredge the sucker in flour

Next, heat 2 TBs of olive oil and 4 TBS of butter in pan and throw in the chicken

(Also, new year for me does not always include being healthy all the time...I know.. I could at least do one thing right, oh well!)

Once the chicken is the color you wish you were this time of the year (golden brown) then place on a plate.

:)

Next, put in the mushrooms, chicken broth and white wine....yep gets better each step!!

mushrooms. check.

Chicken Broth. Check.

Wine...Yes, yes, check check.

Is it sad that the song "Unforgettable" came into my head when downloading this picture??

Anyways, add lemon juice and saute and reduce.

Ok, while this is magically b-bopping in the pan, don't forget to boil water and cook the noodles!

Once this reduces you add the cream, capers and parsley.

Put the chicken back in the pan and serve over the noodles

Finale: Add Cheese, Lots. and LOTS.

Did the therapy work?

Absolutely.

Here's the recipe if you are ever in desperate need of some tummy love:

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• 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

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 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