Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.

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Chicken Scallopine



CHICKEN SCALLOPINE
Macaroni Grill Copycat Recipe

Serves 10

Lemon Butter Sauce
1/2 cup lemon juice
1/4 cup white wine
1/2 cup heavy cream
1 pound (4 sticks) butter

6-8 (3-oz.) chicken breasts, pounded thin
oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
1 1/2 cups mushrooms, sliced
1 1/2 cups artichoke hearts, sliced
1 tablespoon capers
1 pound angel hair pasta, cooked
chopped parsley, for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.


9 comments:

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    This scallopine recipe is and has been a favorite for years. I have served it to guests many times over, and you will find your own pasta-loving guests delighted with the lovely lemon-butter sauce and piquant capers & artichokes. If there are leftovers, they are even better the second time around. Do be sure to try it . . . it is not a difficult recipe and it's well worth the time spent to prepare it.

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  4. I love this recipe and use it all the time. Its perfect. Today however I am sustituting the chicken with shrimp

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