Lemon Herb Chicken Scaloppine with Artichokes and Pancetta
Indulge in the vibrant flavors of this delightful Lemon Herb Chicken Scaloppine, inspired by Romano's Macaroni Grill. Tender chicken breasts are lightly dredged in seasoned flour, sautéed to perfection, and then revived in a luscious lemon and white wine cream sauce. With the added depth of sautéed pancetta, earthy mushrooms, and tender artichoke hearts, this dish is a symphony of savory and tangy notes. Serve it over a bed of delicate cappellini pasta, garnished with fresh parsley for a meal that not only bursts with flavor but also impresses everyone at the table. Perfect for gatherings or a delightful weeknight treat, this recipe invites sharing and savoring with loved ones.
N/A
Servings
800
Calories
13
Ingredients
Ingredients
lemon juice
4 ounces (freshly squeezed)
white wine
2 ounces (dry white wine)
heavy cream
4 ounces (none)
butter
1 lb (4 sticks) (divided (for sauce and sautéing))
chicken breasts
6-8 (3 ounces each) (boneless, skinless)
oil
as needed (for sautéing)
seasoned flour
2 3/4 cups (flour mixed with salt and pepper for dredging)
pancetta
6 ounces (cooked and chopped)
mushrooms
12 ounces (sliced)
artichoke hearts
12 ounces (sliced)
capers
1 tablespoon (drained)
cappellini pasta
1 lb (cooked)
parsley
as needed (chopped for garnish)
Instructions
1
To prepare the sauce, combine the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce the liquid by one-third.
2
Once reduced, stir in the heavy cream and let it simmer for 3 to 4 minutes until thickened.
3
Gradually whisk in the butter until it's completely melted and incorporated into the sauce. Season with salt and pepper to taste. Keep the sauce warm on low heat.
4
Cook the cappellini pasta according to package instructions until al dente. Drain and set aside.
5
In a large skillet, heat a tablespoon of oil and two tablespoons of butter over medium heat. While it's heating, lightly dredge the chicken breasts in the seasoned flour.
6
Add the chicken to the skillet and sauté for about 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
7
In the same skillet, add the cooked pancetta, sliced mushrooms, artichoke hearts, and capers. Sauté for about 5 minutes, or until the mushrooms are tender and cooked through.
8
Return the sautéed chicken breasts to the skillet and toss everything gently to combine. Pour half of the prepared butter sauce over the chicken mixture and toss again, adjusting seasoning if necessary.
9
To serve, place a generous portion of the cooked cappellini on each plate, followed by the chicken and vegetable mixture. Drizzle additional sauce over each serving and garnish with freshly chopped parsley before serving.
Nutrition Information
55g
Fat
75g
Carbs
23.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Herb Chicken Scaloppine?
It is a dish featuring tender chicken breasts dredged in seasoned flour, sautéed, and served in a lemon and white wine cream sauce with artichokes and pancetta.
Which restaurant inspired this recipe?
This recipe is inspired by the flavors of Romano's Macaroni Grill.
What are the primary flavors of this dish?
The dish offers a symphony of savory and tangy notes from lemon, white wine, pancetta, mushrooms, and artichoke hearts.
What kind of pasta is recommended for serving?
Delicate cappellini pasta, also known as angel hair, is the recommended base for this dish.
How do I prepare the base of the sauce?
Combine lemon juice and white wine in a saucepan over medium heat, bring to a boil, and reduce the liquid by one-third.
How is the sauce thickened?
After reducing the wine and lemon juice, stir in heavy cream and simmer for 3 to 4 minutes until thickened.
When should I add butter to the sauce?
Gradually whisk in the butter after the cream has simmered and thickened until it is completely incorporated.
What type of chicken should I use?
The recipe calls for 6 to 8 boneless, skinless chicken breasts, approximately 3 ounces each.
How is the chicken prepared before sautéing?
The chicken breasts should be lightly dredged in seasoned flour, which is a mix of flour, salt, and pepper.
How long should the chicken be sautéed?
Sauté the chicken for about 3 to 4 minutes on each side until it is golden brown and cooked through.
What ingredients are sautéed with the mushrooms?
The mushrooms are sautéed along with cooked pancetta, artichoke hearts, and capers.
How long do the vegetables need to cook?
The mushroom and artichoke mixture should be sautéed for about 5 minutes until the mushrooms are tender.
What is the calorie count for this dish?
One serving of this Lemon Herb Chicken Scaloppine contains approximately 800 calories.
How much fat is in this recipe?
This recipe contains approximately 55g of fat per serving.
What is the protein content of this meal?
Each serving provides about 23.75g of protein.
How many carbohydrates are in a serving?
There are approximately 75g of carbohydrates per serving.
What type of white wine is best for the sauce?
A dry white wine is recommended to achieve the best flavor profile for the reduction.
How much lemon juice is required?
The recipe requires 4 ounces of freshly squeezed lemon juice.
How much butter is used in total?
The recipe uses 1 lb (4 sticks) of butter, divided for use in both the sauce and the sautéing process.
What is the best way to garnish this dish?
Garnish the final plated dish with freshly chopped parsley for a burst of color and flavor.
How do I serve the sauce with the chicken?
Pour half of the prepared butter sauce over the chicken and vegetable mixture in the skillet, then drizzle more over each individual serving.
Do I need to cook the pancetta before adding it to the skillet?
Yes, the instructions specify using 6 ounces of pancetta that has already been cooked and chopped.
How many artichoke hearts are needed?
The recipe calls for 12 ounces of sliced artichoke hearts.
What type of mushrooms should I use?
The recipe calls for 12 ounces of sliced mushrooms; button or cremini mushrooms work well.
Are capers necessary for this recipe?
Capers add a distinct salty and tangy flavor, with 1 tablespoon of drained capers required.
What can I use for dredging the chicken?
Use 2 3/4 cups of seasoned flour, which is flour mixed with salt and pepper.
How do I ensure the pasta is cooked correctly?
Cook the cappellini pasta according to the package instructions until it is al dente.
Can I make this dish for a large group?
Yes, the recipe yields 6-8 chicken portions, making it ideal for gatherings or family meals.
How do I combine the chicken and sauce?
Return the sautéed chicken to the skillet with the vegetables and toss gently with half of the butter sauce before serving.
Is the chicken skinless?
Yes, the recipe specifically requires boneless, skinless chicken breasts.