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, uncooked • 1 tablespoon oil • 2 tablespoons butter • 4 chicken breasts, skinless, boneless, and 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, for garnishDirections
Cook the pasta according to the package directions. Set aside.
Heat the oil and butter in a large skillet over medium heat.
Coat the chicken in the bread crumbs.
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.
Transfer the chicken from the skillet and set it aside.
In the same skillet, heat the lemon juice and chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.
Reduce the heat to medium-low.
Add the cream and simmer until thickened, about 2-3 minutes.
Add in the butter a few cubes at a time, slowly stirring until incorporated.
Add the pasta to the lemon butter sauce and season with salt and pepper.
Add the chicken on top of the pasta.
Garnish with parsley and serve!
