Pioneer Woman Chicken Scallopine

Pioneer Woman chicken scallopine is an easy pasta dinner made with pan-fried chicken breasts, mushrooms and a lemony cream sauce, ready in 30 minutes. Try this creamy chicken linguine for Sunday dinner, date night or a cozy family dinner, since it's a one-skillet sauce and a crowd-pleaser.

Flatten the chicken to an even thickness before it hits the pan, because that is what lets every breast cook through in just a few minutes. Skip it and the thin ends dry out while the thick middle is still pale.

Frying the chicken in half butter and half olive oil gives you the golden color of butter without the burning, since the oil lets the pan get hotter. Then the mushrooms and wine go into those same browned bits, so the sauce tastes like the chicken.

Pioneer Woman Chicken Scallopine

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

680

kcal

Thin, floured chicken breasts fry up with a golden, crunchy crust and sit on linguine under a tangy cream sauce. The mushrooms soak up the pan drippings while the capers and lemon keep every bite bright.

Ingredients

• 1 lb. Linguine
  

• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
  

• Salt And Pepper, to taste
  

• Flour
  

• 2 tbsp. Olive Oil
  

• 4 tbsp. Butter
  

• 12 oz. weight White Mushrooms, Sliced Thin
  

• 1 c. Dry White Wine
  

• Chicken Broth (optional)
  

• 1 whole Lemon
  

• 1/2 c. Heavy Cream (can Use Half-and-Half)
  

• 1 tsp. (heaping) Capers
  

• Chopped Fresh Italian Parsley
  

• Parmesan Cheese, For Topping
  

Directions

• Cook the pasta: Cook 1 lb. linguine according to the package directions until al dente. Drain it and set it aside while you work on the chicken.
• Flatten the chicken: Place each of the 6 boneless, skinless chicken breasts between two sheets of waxed paper. Then whack them with a mallet or rolling pin until they are an even thickness.
• Season and dredge: Salt and pepper both sides of each breast, then press each one into a bowl of flour to coat. Keep them ready on a plate so the frying goes quickly.
• Fry the chicken: Melt 4 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Fry the chicken in batches until golden brown on both sides, then move it to a plate.
• Cook the mushrooms: Add 12 oz. thinly sliced white mushrooms to the same pan and stir to coat them in the butter and oil. Keep an eye on the pan, because the butter should be dark and flavorful, not charred.
• Deglaze the pan: Pour in 1 cup dry white wine, adding a splash of chicken broth if you like, and squeeze in the juice of 1/2 to 1 lemon. Scrape up the browned bits and cook vigorously for 1 minute until the sauce reduces.
• Finish the sauce: Pour in 1/2 cup heavy cream and stir, then add 1 heaping teaspoon capers and the chopped fresh Italian parsley. Turn off the heat and taste, then add plenty of salt and pepper because this sauce needs it.
• Serve: Pile the pasta and chicken on a platter and spoon every last drop of the mushroom sauce over the top. Then sprinkle on a generous amount of Parmesan cheese.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO Good Grips meat tenderizer, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use half-and-half instead of heavy cream?

Yes, half-and-half works and gives you a lighter sauce, though it won't be quite as rich. For an even lighter dish, add a splash of chicken broth to make it a bit soupier.

What can I use instead of white wine?

Low-sodium chicken broth is the easy swap, and you add it at the same point to deglaze the pan. A little extra lemon juice helps keep the sauce tangy.

Can I use regular chicken breasts instead of trimmed ones?

Yes, just trim them yourself, or cut them into manageable pieces after you flatten them. The point is an even thickness so everything cooks at the same speed.

How do I store leftovers?

Keep the chicken, pasta and sauce in an airtight container in the fridge and eat them within a few days. The crust will soften, and the pasta soaks up sauce, so add a splash of broth or cream when you reheat gently on the stovetop.

What is the most common mistake with this dish?

Under-salting the sauce is the big one, since the cream and wine need plenty of salt and pepper to taste right. Burning the butter is the second, so turn the heat down if the pan starts to darken too much.