Pan Seared Chicken Scaloppine with angel hair pasta and shallot-mushroom cream

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Garlic Cloves
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • 3 oz. Flour
  • 2 fl. oz. White Cooking Wine
  • 6 fl. oz. Heavy Whipping Cream
  • 1 oz. Shaved Parmesan
  • 5 oz. Angel Hair Pasta

Directions

  1. Bring a medium pot of salted water to a boil.

  2. Thoroughly rinse produce and pat dry. Place a colander in the sink.

  3. Quarter mushrooms. Peel and mince shallot. Mince garlic. Zest and halve lemon. Rinse chicken breasts and pat dry.

  4. On a separate cutting board, cover chicken breasts with plastic wrap and gently pound with a meat mallet or small pan to a uniform thickness of ½”.

  5. Line a plate with a paper towel. Heat a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Place flour in a medium mixing bowl and season with ¼ tsp. salt and ¼ tsp. pepper. Dredge chicken in flour and shake off excess. Add chicken to hot pan and cook 5-6 minutes on one side, or until browned. Flip, and cook 4-5 minutes on second side, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to towel-lined plate. Wipe pan clean.

  6. 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 30 seconds, or until fragrant. Add white cooking wine and juice of half the lemon to pan and cook 1-2 minutes, or until liquid is reduced by 80%. Add heavy cream, bring to a boil, and reduce to a simmer. Cook 5 minutes, or until sauce is reduced by half. Remove from burner and stir in half the Parmesan (reserve remaining for garnish).

  7. Add pasta to boiling water and cook 3-5 minutes, or until al dente. Angel hair is especially thin and cooks faster than traditional spaghetti. While pasta cooks, check shallot-mushroom cream and add 1 Tbsp. pasta water if it seems too thick. Once pasta is done, drain in a colander. Add half the shallot-mushroom cream to pasta and toss (reserve remaining for plating).

  8. Twirl a pile of angel hair pasta on a plate. Lean a piece of chicken against it and sauce both pasta and chicken generously with remaining shallot-mushroom cream. Garnish with lemon zest, a squeeze of remaining lemon half, and remaining Parmesan.

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