Recipe of the Day November 10 -Here chick, chick, chick!

15 years ago

CHICKEN SCALOPPINI

Ingredients:

Â Oil, for sautÃ©ing chicken

Â 2 tablespoon butter, for sautÃ©ing chicken

Â 3 to 5 chicken breasts, (3 ounces each) pounded thin

Â 2 3/4 cup all-purpose flour, seasoned with salt and pepper, for dredging

Â 1/4 cup diced pancetta, cooked

Â 12 ounce mushrooms, sliced

Â 12 ounce artichoke hearts, sliced

Â 1 tablespoon capers

Â Lemon Butter Sauce, recipe follows

Â 1 lb linguine pasta, cooked

Directions:

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and sautÃ© in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.

Lemon Butter Sauce:

3 tablespoons lemon juice

4 ounces white wine

4 ounces heavy cream

1 pound (4 sticks) butter

Salt and freshly ground black pepper

Chopped parsley leaves, for garnish

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece.

Garnish with parsley.

Prep Time: 20 minutes

Cook Time: 25 minutes

Difficulty: Easy

Yield: 6-8 people

Recipe courtesy Paula Deen

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Comments (3)

Nita__AZ
15 years ago
Lemon Chicken

Chicken pieces
2 cans cream of chicken soup
Â¼ cup lemon juice
1 tsp. salt
1 tsp. paprika
Â½ tsp. tarragon leaves

In a large frying pan with a cover brown your chicken then drain off the fat. In a bowl mix together the rest of the ingredients and pour over chicken. Bring to a boil and turn down to simmer. Cover and cook for 1 hour stirring every 15 minutes.

This can also be done in a crock-pot and you donÂt have to brown the chicken.
This is how I do it all the time now so simple. I serve this to everyone since I have never had anyone that didnÂt like it.

I serve this with steamed rice and a vegetable.
angelaid
15 years ago
I'm hooked on this stuff! lol

From Lyndabunny

Here is another fast & easy one. I served it when some friends came over and it was easy. I have since made it again and have varied the recipe a bit. I added some orange marmalade to the mayo and YUM!

Broiled Ginger Chicken

4 boneless, skinless chicken breasts
1/2 cup mayonnaise
1 Tbsp soy sauce
1/4 Tsp ginger (I used at least 1/2 or more)
1/8 tsp cayenne pepper (optional, I used a little more)

Flatten chicken to 1/4 inch thickness. Place on broiler pan rack. Broil for 3 minutes on each side. Combine remaining to make sauce. Brush over chicken. broil 3 more minutes on each side.

AngÂs notes: I used two chicken thighs, halved the sauce, baked the chicken in the oven until almost done, turned on the broiler, brushed on the sauce (heavy) and broiled for a couple of minutes on both sides.
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kathleenca
15 years ago
This is from the California Heritage Cookbook, 1976. I bought this book when it was published & have used it so much the spine cover is falling off.

CHICKEN IMPERIAL
Serves 8

2 c. dry bread crumbs
1/4 c. minced fresh parsley
1 clove garlic, minced
1 1/2 tsp salt
1/8 tsp. pepper
1 c. butter, melted
1 Tbsp. Dijon mustard
1 tsp Worcestershire sauce
8 chicken breasts, boned

Combine the bread crumbs, minced parsley, garlic, salt & pepper in a pie plate or other dish that will hold a piece of chicken to roll.
Mix together the melted butter, mustard & Worcestershire, also in a pie plate.
Dip the chicken pieces first into the butter mixture, then roll in the crumb mixture, coating all sides.
Place the pieces in a foil-lined shallow baking pan, just large enough to hold the pieces comfortably.
Drizzle the remaining butter mixture over the chicken.

Bake uncovered in a 350 degreee oven about 1 hour or until the juices run clear when pierced by a fork.

Recipe of the Day November 10 -Here chick, chick, chick!

Comments (3)

Nita__AZ

angelaid

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