Pioneer Woman's Chicken Scallopine

I have always loved this dish from Macaroni Grill and this is seriously just as good as theirs. I left out the white wine and just used chicken broth and it was still yummy. It definitely has a nice fresh lemon flavor, so if you're not a lemon-fan, this is not for you. Otherwise - enjoy!

Chicken Scallopine

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 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

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.

Oh and in case you want the original recipe:

http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/

Posted by Ree on August 24 2009

Web site

If you know Pioneer Women than you need to check out her other website Tasty Kitchen http://thepioneerwoman.com/tasty-kitchen/. You will love it!!

Onion Strings

I got this recipe out of my Pioneer Women cookbook. So yummy!

Go here for the recipe http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

Then I made this sauce that I got from the Food Network magazine. It is a copy of

Outback Steakhouse's Bloomin' Onion Dip

2 T mayo

2 T sour cream

1 1/2 tsp ketchup

1/2 tsp Worcestershire sauce

1 T horseradish sauce

1/4 tsp paprika

pinch of cayenne pepper, kosher salt & freshly ground black pepper

Pecan Pie

I got this recipe from the Pioneer Woman's website and it is awesome. Dan loves pecan pie and he said this was the best he ever had. It was the first one I had ever made and it was super easy.

1 unbaked pie crust

1 C white sugar

2 T brown sugar

1/4 tsp salt

1 C corn syrup

1/3 C melted butter (regular, salted)

3 eggs, beaten

1/4 tsp vanilla

1 heaping cup chopped pecans

Directions: First make (or get out a frozen one like I did) a pie crust. Next mix sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top of the pecans. Then watch as the pecans rise to the top, so cool. Then bake pie at 350 for 50-60 minutes, being careful not to burn pecans and crust. Allow to cool for several hours or overnight.