Scaloppine di Pollo

We ate at Macaroni Grill last week. It was pretty tasty for a chain restaurant. I had the Scaloppine di Pollo which is very similar to a dish we have often - chicken picata. I researched it a little bit and came up with a copy cat.

Scaloppine di Pollo

Sauce

Juice of 1 lemon

4 ounces white wine

4 ounces heavy cream ( or more if you want more sauce)

1 stick butter

chicken

1 whole boneless skinless chicken breast or 2 halves

Flour

2 strips bacon or pancetta

1 container sliced mushrooms (4 to 6 ounces)

a few shallots, sliced

6 ounces artichoke hearts

1 T capers

Sauce Instructions

Heat lemon juice and white wine over medium heat in a saucepan. Bring to a boil and cook until reduced by 1/3. Add cream, reduce heat and simmer until mixture thickens. Add butter and melt it. Season to taste with salt and pepper. Remove from heat and keep warm.

Chicken Instructions

Pound chicken real thin and separate into little 3 inch round pieces. Dip chicken pieces into a beaten egg and dredge in flour. Meanwhile heat a skillet. Brown the bacon in the skillet and set aside, leaving grease behind. Add a little olive oil to the grease and 1 T butter. Brown the chicken pieces in the grease. Remove the chicken pieces.

Here is what the chicken pieces should look like:


Brown mushrooms and shallots until soft. Add the cooked artichoke hearts and capers. Return the chicken to the pan along with the sauce. Cook until heated through. Serve with pasta.

Pasta

vermicelli or very thin spaghetti

1 cup chicken broth, heated

parmesan

olive oil

a little bit of chopped parsley

Boil the pasta in salted water. Toss the pasta with a healthy amount of parmesan, parsley and a little olive oil. Add enough hot chicken broth to moisten the noodles.

It is a good meal that even babies like!