Chicken Scallopini

I’ve had a gift card to Cinemark in my wallet for over two years, so after a bit of Googling we found a theater in Evanston and decided to make the journey to the burbs. It’s funny because downtown Evanston looks shockingly similar to Mockingbird Station in Dallas. Same stores: UO, American Apparel, Gap, etc., lots of apartments and a giant theater in the middle. Sadly though, no Angelika where they play the good stuff.

Moving on, (and I’m rambling here, I know) we had enough time to squeeze in dinner before at an Italian place literally right next door called Bravo, which had your standard chain restaurant grub. I opted for the chicken scallopini because I’d never had it before.

Oh my, I was hooked and had to make it myself. And quite frankly, mine was better. It’s super simple and could be pretty elegant for a dinner party if you wanted to substitute the chicken for fish. (Which I will the next go around.)

Chicken Scallopini, mikasa mediterrania pink

CHICKEN SCALLOPINI

Ingredients
Looks like a lot, but I had most on hand.
1 clove garlic, minced
4 tablespoons butter
2 tablespoons lemon juice
2 teaspoons capers or to taste
4 skinless, boneless chicken breasts
6 thinly sliced provolone
1 box Barilla Whole Grain Linguine
2 tablespoons EVVO
1/2 cup flour
oregano, to taste
Thyme, to taste
garlic powder, to taste
salt and pepper, to taste
half a tomato, chopped
feta, to taste

Directions
In a sauce pan, melt butter and combine lemon juice and garlic, wisking thoroughly. Add capers to taste. I bought my chicken thinly sliced, but if not, you will need to butterfly the chicken. Then using a meat mallet, gently pound the chicken breast out until it’s an even thickness. Combine flour, oregano, garlic powder and salt and pepper in a shallow pie plate. Coat both sides of chicken, then pan fry around three minutes each side or until lightly browned. Remove from pan and top with a slice of provolone. Cook linguine according to box directions. After shocking pasta with water, combine EVVO, oregano, pepper, thyme, minced garlic and a bit of feta in bowl. Place chicken on top of linguine, add sauce, tomato and feta. (Yes, more. Don’t judge.) Serves four.

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One Response to “Chicken Scallopini”

  1. Erin Says:

    YUM! This looks so yummy! I needed some dinner inspiration too. :)

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