This called for a trip the Happy Harry’s. ( http://www.happy-harrys.com/ ) Due to the flooding the Penny Sale was extended. I found a bottle of Yellow Tail Pino Grigio 2008 on sale for $4.95. This was not part of the Penny Sale, but I could not turn it down. It was for cooking so who cares.
Since I do not like to waste anything we drank the left over wine with the meal. I was presently surprised, the wine was enjoyable. Due to a bad experience with some white wine in the 1980’s, I’ve had an aversion to the stuff. I may have to try some more whites this summer.
PW’s Chicken Scallopine
1 pound linguine6 boneless, skinless, trimmed chicken breastsFlourSalt & Pepper2 tablespoons olive oil4 tablespoons butter12 ounces white mushrooms, sliced thin1 cup dry white wineChicken broth (optional)1 lemon1/2 cup heavy cream (can use half & half)1 heaping tablespoon caperschopped fresh Italian parsley
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. (about 2-3 minutes per side.) Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
Almost Ready.
The Cook.
The Finished Meal.
Dinner Time!!
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