Pizza and PW Chicken Scallopine
We've had some good food lately. We made this crust out Pamela's bread mix and spread it out really thin. It was the best gluten-free crust we've made. Just looking at this picture makes my mouth water.
Last night we made this Chicken Scallopine last night and it was like going to a restaurant. We used a gf flour mix for the chicken and gf pasta, which actually turned out really well. I highly recommend it! Albert doesn't even really like mushrooms, but he ate all of his...I on the other hand LOVE mushrooms.
Ingredients:
- 1 pound {gluten-free} Linguine/Spaghetti
- 6 whole Boneless, Skinless, Trimmed Chicken Breasts
- Salt And Pepper, to taste
- {gluten-free} Flour
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 12 ounces, weight White Mushrooms, Sliced Thin
- 1 cup Dry White Wine
- {gluten-free} 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
Preparation Instructions:
- Cook pasta according to package directions.
- Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
- Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 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. Stir and add salt and pepper to taste. Don’t under salt!
- 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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