Chicken Scallopine with Linguine

This easy Chicken Scaloppine with Spinach Linguine features breaded chicken topped with a mixture of fresh spinach, asparagus, and tomato.



8 oz boneless, skinless chicken breast
1 as needed flour
1 tbsp olive oil
2 tbsp unsalted butter
6 oz mushrooms
14 cup white wine
1 as needed chicken stock
1 whole lemon
14 cup heavy cream
1 tsp capers
1 as needed Italian parsley
1 as needed parmesan cheese


  1. Cook pasta according to package directions.
  2. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
  3. Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
  4. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
  5. Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

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