Tough day at work? Grab something flat and heavy and go to town making this dish. Scaloppine is an Italian term for a thin piece of meat, and tonight, my friend, you are the maestro of scaloppine. This chicken breast paired with capellini, more commonly known as angel hair, in a lemony, mushroom cream sauce will help you forget about your worries. So go ahead and channel your stress into something delicious.
We LOOOOVED IT I can easily see serving it for guest 😍
What an explosion of tastes! This was out of this world amazing!!
Loved the lemon infused flavor throughout. My family wants me to make it again!
the plates were clean...I could have licked them. perfection in instruction and production. Keeper
This was a hearty meal. The sauce was delicious. There was a very generous amount of pasta-loved it!
Peel and mince shallot.
Zest and halve lemon.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Make Scallopine and Cook Pasta
On a separate cutting board, cover chicken breasts with plastic wrap. Using a heavy object, gently pound to a uniform thickness of ½".
Add pasta to boiling water and cook until al dente, 3-5 minutes.
Reserve ½ cup pasta water and drain in a wire-mesh strainer.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add chicken breasts to hot pan and cook undisturbed until browned, 5-6 minutes.
Flip, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.
Remove chicken to a plate. Reserve pan; no need to wipe clean.
Start the Shallot-Mushroom Cream
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and cook 1 minute.
Stir in shallot and garlic and cook until fragrant, 30 seconds.
Add white wine, squeeze juice of half the lemon over pan, and cook until liquid is mostly reduced, 1-2 minutes.
Add cream and reserved pasta water to sauce. Bring to a boil, reduce to a simmer, and cook until sauce is reduced by half, 4-6 minutes.
Finish the Dish
Remove sauce from burner and stir in half the Parmesan (reserve remaining for garnish). Season with a pinch of salt and pepper.
Toss pasta with sauce.
Plate dish as pictured on front of card, with remaining Parmesan, lemon zest, and a squeeze of remaining lemon, if desired. Bon appétit!