Yield: 6 servings
Prep Time: 15 minutes
Cook: 10 minutes
Tessa's Recipe Rundown...
Taste: Bright and tangy with a deep savory flavor thanks to the mushrooms and deglazing.
Texture: The chicken is crisped on the outside, tender inside, and swimming in creamy goodness.
Ease: Pretty straightforward saute method.
Appearance: Any type of meat topped with heaps of creamy mushrooms is bound to look tasty.
Pros: Simple yet impressive.
Cons: None really.
Would I make this again? Yes!
Last week I posted a recipe for Bacon & Goat Cheese Stuffed Chicken which was freakin’ delicious. Today’s Italian-inspired chicken recipe is smothered with creamy mushrooms and served with pasta. Doesn’t get much better than that. I also swapped out traditional linguine for whole-wheat linguine to up the fiber. I think the nuttiness of the whole-wheat also compliments the tang and creaminess of the chicken.
Also, don’t mind all the chicken recipes, it was on super sale at the grocery store. Plus chicken is cheap, healthy, and easy to cook so it’s perfect for weeknight eating.
On another side note, I saw Limitless this weekend (the one with the oh-so-dreamy Bradley Cooper). Kinda wishing I had a supply of those brain-enhancing pills right about now. Also kinda wishing that I could spend my life staring into Bradley’s beautiful sky-blue eyes. A girl can dream (sorry, boyfriend!). What movies did you guys see this weekend?
Chicken Scallopine made with mushrooms, white wine, and capers is loaded with classic flavors but takes less than 30 minutes to make!
- 1 pound whole wheat linguine
- 6 whole boneless, skinless, trimmed chicken breasts
- salt & pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons butter
- 12 ounces white mushrooms, sliced thin
- 1 cup dry white wine
- 1 whole lemon
- 1/2 cup heavy cream (can Use Half-and-Half)
- 1 teaspoon capers
- Italian parsley, chopped, for sprinkling
- Parmesan cheese, grated, for sprinkling
Cook pasta according to package directions.
Meanwhile, flatten chicken breasts with a mallet or rolling pin to uniform thickness. Salt and pepper both sides, then dredge evenly in flour. Heat butter and olive oil in a large skillet over medium heat. Saute chicken breasts in batches until golden brown, about 2-3 minutes per side. Once cooked, place chicken on a plate and tent with foil.
Add mushrooms into the pan and stir. Immediately pour in wine and squeeze juice of 1/2 to a whole lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Add salt and pepper to taste.
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan cheese over the top.
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