Wednesday, October 17, 2007

Chicken Scallopini (Macaroni Grill style!)
















Our favorite dish at Macaroni Grill is their Chicken Scallopini. I searched online for a recipe, and I was amazed at how much this really did look and taste just like it. If it seems like it contains alot of butter...that's because it does! It takes ALOT of butter to make this dish. The original recipe calls for an entire pound of butter...that right, 4 whole sticks! I actually used a little less than the original recipe calls for and it was still very delicious. Also, remember that this sauce is enough for an entire box (pound) of pasta, so it does make alot. Next time, I will half the recipe because we had a quite a bit left over.

What You'll Need:
4 oz lemon juice
2 oz white wine
4 oz heavy cream
1 lb butter (I used 3/4 lb)
6-8 chicken breasts, pounded thin (I used cutlettes)
2 Tbsp. Olive oil
2 Tbsp. butter
1/2 - 3/4 cup flour
salt and pepper
6 oz pancetta, cooked
12 oz mushrooms, sliced
12 oz artichoke hearts, sliced
1 Tbsp. capers ( I used more because we love them)
1 lb. cappellini (angel hair pasta), cooked
chopped parsley for garnish


What You'll Do:
To make the sauce:
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 (3 to 4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.

To make chicken and pasta:
Cook pasta and drain.
Heat two tablespoons of oil and two tablespoons butter in a large skillet.
Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
Remove chicken from pan.
Add remaining ingredients to pan.
Heat until mushrooms soften and are cooked.
Add chicken back to pan. (At this point, I cut the chicken into large pieces, but you can leave them whole if you prefer.)

To serve: Place cooked pasta on each plate. Add butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.

8 comments:

Sarah said...

Oh my goodness that looks good!!!

Matt said...

Mmmm... I've tried this same recipe before that I found online, and Monica is right, It is deeelish! Thanks for the photos.

Amy said...

Hehe it feels kinda silly to be commenting on a post from months ago, but I found this because I wanted to make chicken scallopini and I'm in the middle of making this recipe now.

I just wanted to add a couple notes on pancetta: first, a question: Monica, if you're still around, when you say the pancetta should be cooked, how do you cook it? Here's what I did: I just cooked it in a skillet like bacon till it was brown and crumbly. One thing I found out is that by the time it's crumbly, it actually tastes a little burnt---so next time I won't cook it as long. Does that sound right?

Also, just a silly story from the grocery store. I went to the deli counter and asked for 6oz. pancetta, and then because my 2-year-old and my one-year-old were with me and begging for something to eat, I asked the deli guy if he had any samples. I didn't exactly have pancetta in mind, but that's what he gave me and I handed it straight to my kids. After they were already chewing on it (and looking not too thrilled), it occurred to me that pancetta is really just another type of bacon, and probably should be cooked before eating it. Oh dear, I had visions of being up all night tonight with barfing babies. So I was like, hey wait a second---isn't this basically like eating raw bacon? And the deli guy looked sorta dumbfounded. After a bit of discussion, he noticed on the package that it says "ready to eat," so that eased my mind a bit but I was still a little grossed out and commented that it might not be the best thing to offer as a sample.

Anyhoo, I called Boar's Head when I got home, and the nice lady said that because it's cured, it's safe to eat without cooking, but perhaps not very tasty. But to each his own, I suppose.

Lesly said...

I find your blog rather interesting. Personally I like Romano's Macaroni Grill. It is a great chain of Italian food restaurants. Macaroni Grill offers Tuscan bread, grill dishes, pasta and macaroni, a diverse range of Italian souses and many other Italian dishes. In addition, the company offers catering services for all kinds of gatherings in California, Arizona, Florida, Georgia and in some other U.S. states. I have learned about the restaurant from www.pissedconsumer.com

Anonymous said...

It would be sooo much better if you did not use a black background. receipes hard to read and it uses too much ink. Thanks

celestejohnson said...

To anonymous: about the black background, just copy and paste the recipe into a word doc or notepad, then print. It will save you useless ink in the future for any thing you print off the internet.

And blog owner, quick question: you say 6-8 chicken breasts.... is that right????? or do you mean 6-8 oz of chicken breasts?? Thanks so much!!!

Monica said...

Yes, 6-8 chicken breasts is correct. This recipe makes ALOT...you should probably half it!

Anonymous said...

I made this recipe tonight and it was GREAT ! I halved it and it was still plenty for my family of 3 with tons of leftovers. Also, I halved the butter again (only used 1 stick instead of 2) and it was just fine. Still very rich and tasty. I used half and half instead of cream and that worked fine too. I'll make this again; thanks for the recipe!