Chicken Scallopini

For several years, my mom and I would go to the Cleveland Home and Garden Show. We both loved it. The biggest problem was that is was held in February. Well, I don’t know many of you have had the pleasure of being in Cleveland in February, but, its about as far from gardening weather as you can get. We would generally spend the better part of the day at the show, grab something quick from the food court for lunch and on the way home, we’d stop for dinner. One day, we found this Italian restaurant, I think it was called Macaroni’s, but I’m not sure. Anyway, I ordered this the first time I was there and every other time I went there for years. I don’t know how they made theirs, but this is how I make mine.

Chicken Scallopini

Ingredients

  • Boneless, skinless chicken breasts, pounded slightly to an even thickness (I have used boneless, skinless thighs and they're pretty good, too)
  • 8 oz or so of chopped or sliced mushrooms, use your favorite or what ever you have on hand, sauteed
  • Artichoke hearts, canned, quartered
  • Proscuitto, thinly sliced and diced
  • 1/2 to 1 cup chicken broth
  • 4 to 6 tbsp butter
  • 1 to 2 tbsp lemon juice
  • 1 to 2 tbsp capers
  • Salt and pepper to taste
  • Parmesan cheese, grated
  • Butter or oil for sauteeing

Directions

Lightly season the chicken with salt and pepper and lightly saute. Drain any oil that might remain in the pan. Add chicken broth, bring to a simmer, cover and cook for 20 to 30 minutes until chicken is tender.
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Add prosciutto, artichoke hearts, capers, and mushrooms. Cover and simmer for another 10 minutes or so until the remaining ingredients are heated through.
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Serve over your favorite pasta and enjoy! Don’t you just love one-pot meals?

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