This recipe is inspired by the Macaroni Grill Scallopini de pollo. We made it gluten-free simply by substituting gluten-free flour when breading the chicken, and using gluten-free pasta. The complex flavors in this dish make it an elegant dinner choice for company, plus it is quick to make and serve on top of pasta. Add a small green salad and you have a complete healthy meal.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 3/4 cup flour
- salt/pepper to taste
- 6-7 cremini mushrooms
- 3 garlic cloves, finely chopped
- 1-1/2 tablespoon capers
- 1 lemon juiced
- 1/2 cup white wine
- 1 cup chicken broth
- 3 artichoke hearts packed in water
- 1/4 pound pancetta
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried mustard
Cook pasta and drain. Keep warm.
Drain artichokes and rough-chop. Rinse if packed in oil.
Juice the lemon. Chop the pancetta.
Butterfly chicken breasts. Pound flat with meat pounder. Place flour on plate or pie pan and add salt and pepper to season. Then dredge chicken in flour on both sides. Heat butter and olive oil in a large cast iron skillet. Saute chicken, turning once, until golden brown. Remove chicken from pan and drain on paper-towel lined plate.
Add the following to the same pan: Mushrooms, garlic and capers. Saute over medium heat for 2-3 minutes. Then add lemon juice, white wine, chicken broth, artichokes, pancetta and spices (parsley, oregano, basil, mustard). Bring to boil, reduce heat and simmer until reduced by half, stirring occasionally. About 10 minutes.Then add chicken back to the pan. Spoon sauce over chicken and simmer until chicken fully cooked.
Serve over pasta. Makes 4 servings.