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Scaloppini di Pollo

Submitted by: Mary on 01/24/2004
2016 views
2.85 avg rating
209 votes
 
 
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Ingredients

LEMON BUTTER SAUCE:

4 ozs Lemon juice
2 ozs White wine
4 ozs Heavy cream
4 Sticks butter

CHICKEN:

8 Chicken breasts, pounded thin

Oil and butter for sauteing chicken
3/4 C Almond flour, seasoned iwth salt and pepper for dredging
6 ozs Pancetta, cooked
12 ozs Mushrooms, sliced
12 ozs Artichoke hearts, sliced
1 T Capers
1 lb Spaghetti squash, cooked
Parsley for garnish

Directions

LEMON BUTTER SAUCE:



Heat lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens, about 5 minutes. Slowly add the butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.



To make chicken, heat a small amount of oil and 2 tablespoons butter in a large skillet.



Dredge chicken in almond flour and saute in pan, turning once, until brown and cooked through. Remove chicken form pan and add to pan remaining ingredients. Heat until mushrooms soften adn are cooked, add chicken back to pan.



To serve: Place spaghetti squash on place. Add half of the butter sauce to chicken mixture and toss. Tastee and adjust adding more sauce if needed.



Place chicken mixture over spaghetti squash. Garnish with parsley.

Servings

4

Calories

5

Time to prepare

30 minutes

Difficulty

Easy
 

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