Recipe Background
Chicken Scallopini blends rich, tangy flavors with ease and speed.
Chicken Scallopini is where zesty lemons meet rich cream, creating a silky sauce that envelops your taste buds with every bite. The chicken, coated in crunchy breadcrumbs, sizzles away in a dance of butter and oil, creating an aroma that will have your neighbors knocking. It’s a quick delight in the kitchen, leaving you with plenty of time to savor the result.
The real fun begins when the tangy lemon juice and savory chicken broth mingle in the skillet, picking up all those glorious browned bits from the chicken. The sauce thickens with just the right amount of cream, creating a harmonious marriage of flavors. With a sprinkle of parsley, each plate looks as tempting as a painting. Whether it's a fancy dinner or a casual weeknight meal, this dish never fails to uplift the mood and appetite.
Ingredients
For the chicken:
- 1 pound linguine pasta
- 1 tablespoon oil
- 2 tablespoons butter
- 4 chicken breasts boneless and skinless, thinly sliced
- 2 cups Italian-seasoned or panko breadcrumbs
For the lemon-butter sauce:
- 4 ounces fresh lemon juice
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 cup butter cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- parsley optional, chopped, for garnish
Directions
- Cook the pasta to al dente, according to the package directions. Set it aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat.
- Coat the chicken in the breadcrumbs.
- Sauté the chicken in the skillet until browned and cooked through, about 4-5 minutes per side. The chicken should be 165 degrees F in its thickest part.
- Transfer the chicken from the skillet and set it aside.
- In the same skillet, heat the lemon juice and the chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.
- Reduce the heat to medium-low.
- Add the cream and simmer until thickened, about 2-3 minutes.
- Add in the remaining butter, a few cubes at a time, slowly stirring until incorporated.
- Add the pasta to the lemon-butter sauce and season with the salt and the pepper.
- Add the chicken over top of the pasta.
- Garnish with the parsley and serve!
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