Macaroni Grill's Scaloppine di Pollo
Fixings
Lemon Butter Sauce
- 4 ounces lemon juice
- 2 ounces white wine
- 4 ounces weighty cream
- 1 pound margarine
Chicken and Pasta
- 8 (3 ounce size) chicken bosoms, beat meager
- oil and margarine for sauteing chicken
- 3/4 cup flour, prepared with salt and pepper, for digging
- 6 ounces pancetta, cooked
- 12 ounces mushrooms, cut
- 12 ounces artichoke hearts, cut
- 1 tablespoon escapades
- 1 pound capellini pasta, cooked
- slashed new parsley, for embellish
Guidelines
To make the sauce: Heat the lemon squeeze and white wine in a pan over medium hotness. Heat to the point of boiling and decrease by 33%. Add cream and stew until blend thickens (3 to 4 minutes). Gradually add spread until totally joined. Season with salt and pepper. Eliminate from hotness and keep warm.
To make chicken and pasta: Cook pasta and channel. Heat a limited quantity of oil and two tablespoons margarine in a huge skillet. Dig chicken in flour and saute in dish, turning once, until brown and cooked through. Eliminate chicken from dish and add to skillet remaining fixings. Heat until mushrooms mellow and are cooked; add chicken back to container.
To serve: Place cooked pasta on each plate. Add half of spread sauce to chicken combination and throw. Taste and change, adding more sauce if necessary. Place chicken blend over pasta. Embellish with parsley. Then again, combine pasta and chicken combination as one. Throw with spread sauce. Cool. Appreciate it !!!
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