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Romano's Macaroni Grill Chicken Scaloppine Recipe
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Romano's Macaroni Grill Chicken Scaloppine Recipe

Romano's Macaroni Grill Chicken Scaloppine is a flavorful Italian dish featuring lightly breaded and sautéed chicken breasts, served with a tangy lemon butter sauce, capers, artichokes, and sun-dried tomatoes. Make our Romano's Macaroni Grill Chicken Scaloppine Recipe at home. With our Secret Restaurant Recipe your Chicken Scaloppine will taste just like Romano's Macaroni Grill.
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Cooking Sauce, Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Chicken Recipe, Mushrooms, Pasta Dish, Romano's Macaroni Grill
Yield: 4 Servings

Ingredients

Lemon Butter Sauce

  • 1/2 cup freshly squeezed Lemon Juice
  • 1/4 cup White Wine
  • 1/2 cup Heavy Cream
  • 1 pound 4 sticks Butter

Chicken and Pasta

  • 1 pound Angel Hair Pasta
  • Six to Eight 3-ounces each boneless, skinless Chicken Breasts
  • 1/2 to 3/4 cup Flour, seasoned with Salt and freshly ground Black Pepper and placed in a large shallow bowl, for dredging
  • Oil and Butter enough to sauté chicken
  • 6 ounces Pancetta cooked
  • 1 1/2 cups Mushrooms sliced thin
  • 1 1/2 cups Artichoke Hearts chopped
  • 1 cup chopped Sun-Dried Tomatoes
  • 2 tablespoons Capers
  • Grated Parmesan Cheese to serve
  • Chopped Parsley to garnish

Instructions

Lemon Butter Sauce

  • Place lemon juice and white wine in a saucepan. Place pan over medium heat.
  • Bring mixture up to a boil. Boil until it is reduced by 1/3. Reduce heat to medium low.
  • Add cream. Stir to mix well. Simmer until the mixture thickens, about 3 to 4 minutes. Gradually add in butter, stirring constantly until each addition is fully melted.
  • Taste. Season with salt and pepper, to taste.
  • Remove from heat and keep warm.

Chicken and Pasta

  • Prepare pasta according to package directions. Drain. Set aside.
  • Place a chicken breast on a sturdy cutting board. Pound chicken with a kitchen mallet until thin. Repeat with remaining breasts.
  • Coat each chicken breast in prepared flour mixture.
  • In a large skillet, add a small amount of oil along with two tablespoons butter. Place skillet over medium high heat.
  • When oil and butter are hot and shimmering, sauté breasts in the skillet, turning once, until browned and cooked through. Remove the chicken from the pan to a paper towel-covered plate to drain. Keep warm. Leave the skillet, as is, on the stove top.
  • Add pancetta, mushrooms, artichoke hearts, sun-dried tomatoes and capers to the skillet. Cook until the mushrooms are tender.
  • Reduce heat to low and add chicken back to the pan.

To Serve

  • Arrange cooked pasta on each plate.
  • Add 1/2 - 3/4 prepared Lemon Butter Sauce to chicken mixture. Toss carefully to combine.
  • Taste and adjust seasoning, adding more sauce, if needed.
  • Place one or two breasts over pasta on each plate.
  • Spoon a bit of pan sauce over the pasta.
  • Sprinkle with grated Parmesan Cheese, to taste
  • Sprinkle with parsley, to garnish.
  • Serve hot.

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