Macaroni Grill's Scaloppine di Pollo (Chicken Cutlets)
A copycat chicken dish inspired by a restaurant classic combines chicken, artichokes, mushrooms, and capers with a vibrant lemon butter sauce over pasta.
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Instructions
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Start boiling a large pot of salted water for the pasta.
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Cook pasta until al dente, then drain and keep warm.
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In a medium saucepan, combine lemon juice and white wine; bring to a boil and reduce by one-third.
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Stir in cream and simmer until thickened, then slowly whisk in butter until smooth. Season with salt and pepper, then keep warm off heat.
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Dredge chicken in flour. In a large skillet, heat oil and butter, then sauté chicken until browned and cooked through. Remove chicken and set aside.
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To the same skillet, add pancetta, mushrooms, artichoke hearts, and capers; cook until mushrooms are tender. Return the cooked chicken to the pan.
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Toss the chicken mixture with half of the prepared butter sauce, then taste and adjust seasoning as needed.
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Serve the chicken mixture over individual portions of pasta and garnish with parsley. Alternatively, combine all pasta and chicken, then toss with the butter sauce before serving.