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 maesto of scaloppine. This chicken breast paired with capellini 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.
Gently pound to a uniform thickness of ½".
Add pasta to boiling water and cook until al dente, 3-5 minutes.
Capellini is especially thin and cooks faster than traditional spaghetti.
Reserve ½ cup pasta water and drain in a wire-mesh strainer.
Cook the Chicken
Heat a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add chicken 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.
Transfer 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.
Add shallots and garlic and cook until fragrant, 30 seconds.
Add white wine, squeeze juice of half the lemon, and cook until liquid is mostly reduced, 1-2 minutes.
Finish the Shallot-Mushroom Cream
Add cream and ½ cup reserved pasta water. Bring to a boil, reduce to a simmer, and cook until sauce is reduced by half, 4-6 minutes.
Remove 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 appetit!