Chicken Scallopine
- 1 pound Linguine
- 6 whole Boneless, Skinless, Trimmed Chicken Breasts
- Salt And Pepper, to taste
- Flour
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 12 ounces, weight White Mushrooms, Sliced Thin
- 1 cup Dry White Wine
- Chicken Broth (optional)
- 1 whole Lemon
- ½ cups Heavy Cream (can Use Half-and-Half)
- 1 teaspoon (heaping) Capers
- Chopped Fresh Italian Parsley
- Parmesan Cheese, For Topping
- Produce
- Italian parsley, Fresh (1)
- Lemon, whole (1)
- Mushrooms, White Thin (12 ounces)
- Meat
- Chicken breasts, whole Boneless Skinless (6)
- Canned Goods
- Chicken broth (1)
- Condiments
- Capers, heaping (1 teaspoon)
- Cooking & Baking
- Flour (1)
- Olive oil (2 Tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Linguine (1 pound)
- Dairy
- Butter (4 Tablespoons)
- Heavy cream (1/2 cups)
- Parmesan cheese (1)
- Beer, Wine & Liquor
- White wine, Dry (1 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published March 30, 2009 (3 years ago).
95 people saved this recipe.
