Lemon Herb Chicken Scallopini With Rigatoni Recipes

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LEMON CHICKEN SCALOPPINE LIKE T.G.I. FRIDAY'S



Lemon Chicken Scaloppine Like T.g.i. Friday's image

Creamy lemon and white wine sauce over sautéed chicken, mushrooms, and artichokes served atop a bed of angel hair pasta, and then sprinkled with pancetta and capers. This was my favorite thing to order when we go to Fridays. It is no longer on the menu but now I can make it at home! I got this from Robbie's Recipes. Not exactly low in calories but definitely worth it every now and then.

Provided by Little Bee

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups chablis or 2 cups other very dry white wine
1 1/2 teaspoons fresh-squeezed lemon juice
1 tablespoon real butter
2 cups heavy whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 -2 1/2 lbs boneless skinless chicken breasts
2 tablespoons olive oil or 2 tablespoons vegetable oil
8 ounces sliced fresh mushrooms
2 lemons, sliced in half
1/2 cup heavy whipping cream
1/2 cup coarsely chopped canned artichoke heart
4 teaspoons chopped fresh parsley or 2 teaspoons dried parsley
1 lb angel hair pasta
4 ounces pancetta, chopped
4 tablespoons capers

Steps:

  • In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.
  • -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
  • -Fill a large pot with water and begin to heat to boiling (for preparing pasta later).
  • -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
  • -Add pasta to boiling water and cook as directed on package.
  • -In a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat.
  • -On individual serving plates or one large platter, swirl portions of drained pasta into "nest(s)". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.

Nutrition Facts : Calories 1039.1, Fat 58.1, SaturatedFat 32.8, Cholesterol 259.5, Sodium 620.5, Carbohydrate 68.6, Fiber 5.6, Sugar 3.1, Protein 49.4

CHICKEN SCALLOPINI WITH LEMON HERB SAUCE



Chicken Scallopini With Lemon Herb Sauce image

This is a nice way to change up your ordinary chicken dishes. Yum-a-lum! I got this from Aldi's meal planning menu.

Provided by HappyCookingMommy

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons italian seasoning
4 chicken breasts, boneless, skinless
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 teaspoon lemon zest
1/3 cup chicken stock
2 tablespoons lemon juice

Steps:

  • Sprinkle herb seasoning over chicken.
  • Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet to flatten.
  • Dredge chicken in flour, shaking off excess.
  • Heat a nonstick skillet over medium high heat. Add oil and HALF the butter.
  • When hot, saute' chicken, in batches if necessary, 1-2 minutes per side, until browned. Transfer to serving dish.
  • Sprinkle with lemon zest and salt and pepper to taste. Set aside and keep warm.
  • Add 2 teaspoons remaining flour to skillet and cook about 1 minute, stirring constantly until smooth.
  • Whisk in chicken stock and lemon juice.
  • Bring to a boil and simmer 2 minutes, stirring constantly until sauce begins to thicken.
  • Remove from heat. Stir in remaining butter until incorporated.
  • Serve sauce over chicken.

Nutrition Facts : Calories 425.8, Fat 26.3, SaturatedFat 8.5, Cholesterol 108.7, Sodium 121.2, Carbohydrate 13.2, Fiber 0.5, Sugar 0.6, Protein 32.4

LEMON CHICKEN SCALLOPINI WITH SPINACH



Lemon Chicken Scallopini With Spinach image

Make and share this Lemon Chicken Scallopini With Spinach recipe from Food.com.

Provided by itsnevrenough

Categories     One Dish Meal

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon olive oil
4 boneless skinless chicken breast halves, thinly sliced
1 garlic clove, minced
3/4 cup unsalted chicken stock (or can use broth)
1 (10 3/4 ounce) can cream of celery soup
4 cups fresh Baby Spinach

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well-browned on both sides and meat is cooked thoroughly. Remove chicken from the skillet and cover.
  • Stir the stock (or broth), garlic, lemon juice and zest, and soup in the skillet. Add the spinach. Cook and stir until the spinach is wilted.
  • Return the chicken to the skillet with the other ingredients.
  • This is delicious served over mashed potatoes, rice or pasta.

LEMON CHICKEN SCALOPPINE WITH ARTICHOKES



Lemon Chicken Scaloppine With Artichokes image

Make and share this Lemon Chicken Scaloppine With Artichokes recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup flour
salt and pepper
4 chicken breasts, boneless and skinless (pounded to 1/4 inch thick)
2 tablespoons butter
1 tablespoon vegetable oil
1 garlic clove, minced
1 cup chicken broth
1/4 cup dry vermouth
1/4 teaspoon dried marjoram
1 bay leaf
1 (16 ounce) can artichoke hearts, drained and quartered
8 thin lemon slices

Steps:

  • Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
  • In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
  • Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
  • Bring to a boil, stirring constantly.
  • Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
  • Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.

Nutrition Facts : Calories 434, Fat 23.4, SaturatedFat 8.2, Cholesterol 108.1, Sodium 397.3, Carbohydrate 21.3, Fiber 10.4, Sugar 1.7, Protein 35.8

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