We aren’t huge pasta fans in this household, but when we do eat pasta we like it fancy! Not to mention I like any pasta with seafood in it. This Chicken Scallopini with Mushroom Caper Sauce is one of the dishes I enjoy to cook because I love the sauce so much! It’s creamy and has mushrooms, capers, white wine, fresh lemon juice, garlic…mmmm…too many good combinations! Plus if you are a pasta lover and don’t eat meat you can leave out the chicken. Feel free to make a bigger batch of Caper Mushroom Sauce by just increasing all the sauce ingredients.
Chicken Scallopini with Mushroom Caper Sauce Recipe (serves 4-6)
A box of Fettuccine
1 to 1.5 lbs of thin sliced skinless, boneless chicken breast
salt and pepper, to taste
9 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 tablespoons olive oil divided
3 cloves garlic, sliced
80z button mushrooms, sliced
2 tablespoon fresh squeezed lemon juice
4 tablespoon drained capers
1 cup heavy cream
2 cup dry white wine
Parmesan Cheese, for topping
Chopped parsley, for topping
Cook the Fettuccine according to package directions. Season both sides of each chicken breast with salt and pepper. Place 8 tablespoons of the flour on a plate and dredge the chicken breasts through it, lightly coating both sides. In a large skillet over medium heat, melt 2 tablespoons butter and 2 tablespoons olive oil. Add the breasts and cook 3 minutes on the first side, or until lightly browned. Flip and cook another 3 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm. Add another 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan and finish cooking the other pieces of chicken as stated above. Once cooked, transfer chicken to a plate.
Return the empty skillet to the stove, add 1 tablespoon of the reserved butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes. Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add drained capers and stir. Pour in heavy cream and cook for another minute.
Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1 tablespoon of flour. Add this butter
mixture to mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.
Place Fettuccine and chicken on dinner plate, top with mushroom sauce, sprinkle with grated Parmesan cheese and parsley. Serve.