Chicken Scallopini

Time :35

Yield :4 servings

Recipe Background

Scallopini refers not to scallops but rather to the thinly sliced chicken gracefully adorning the plate. Chicken Scallopini is a decadently rich yet enjoyably light dinner, with the crunchy chicken resting atop tender pasta soaked in a lemon-butter sauce. Chicken Scallopini brightens and enriches your evening, given that it's speedy to make and easy to love! Make sure you make enough to share with the people you love!

Ingredients

For the chicken:

1 pound linguine pasta
1 tablespoon oil
2 tablespoons butter
4 chicken breasts boneless and skinless, thinly sliced
2 cups Italian-seasoned or panko breadcrumbs

For the lemon-butter sauce:

4 ounces fresh lemon juice
1/4 cup chicken broth
1/2 cup heavy whipping cream
1 cup butter cubed
1/4 teaspoon salt
1/4 teaspoon pepper
parsley optional, chopped, for garnish

Directions

Cook the pasta to al dente, according to the package directions. Set it aside.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat.
Coat the chicken in the breadcrumbs.
Sauté the chicken in the skillet until browned and cooked through, about 4-5 minutes per side. The chicken should be 165 degrees F in its thickest part.
Transfer the chicken from the skillet and set it aside.
In the same skillet, heat the lemon juice and the chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.
Reduce the heat to medium-low.
Add the cream and simmer until thickened, about 2-3 minutes.
Add in the remaining butter, a few cubes at a time, slowly stirring until incorporated.
Add the pasta to the lemon-butter sauce and season with the salt and the pepper.
Add the chicken over top of the pasta.
Garnish with the parsley and serve!