Scallopini refers not to scallops but rather to the thinly sliced chicken gracefully adorning the plate. Chicken Scallopini is a decadently rich yet enjoyably light dinner, with the crunchy chicken resting atop tender pasta soaked in a lemon-butter sauce. Chicken Scallopini brightens and enriches your evening, given that it’s speedy to make and easy to love! Make sure you make enough to share with the people you love!
Ingredients
For the chicken:
- 1 pound linguine pasta
- 1 tablespoon oil
- 2 tablespoons butter
- 4 chicken breasts, boneless and skinless, thinly sliced
- 2 cups Italian-seasoned or panko breadcrumbs
For the lemon-butter sauce:
- 4 ounces fresh lemon juice
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 cup butter, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- parsley, optional, chopped, for garnish
Directions
Step 1 –Cook the pasta to al dente, according to the package directions. Set it aside.
Step 2 –Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat.
Step 3 –Coat the chicken in the breadcrumbs.
Step 4 –Sauté the chicken in the skillet until browned and cooked through, about 4-5 minutes per side. The chicken should be 165 degrees F in its thickest part.
Step 5 –Transfer the chicken from the skillet and set it aside.
Step 6 –In the same skillet, heat the lemon juice and the chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.
Step 7 –Reduce the heat to medium-low.
Step 8 –Add the cream and simmer until thickened, about 2-3 minutes.
Step 9 –Add in the remaining butter, a few cubes at a time, slowly stirring until incorporated.
Step 10 –Add the pasta to the lemon-butter sauce and season with the salt and the pepper.
Step 11 –Add the chicken over top of the pasta.
Step 12 –Garnish with the parsley and serve!
