Chicken Scaloppini (Paula Deen)

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“This is VERY good! I must tell you, tho, the original recipe calls for 4 sticks of butter in the sauce! To be fair, the episode she made this on WAS called "Everything's Better With Butter." LOL I read thru many reviews on the other site and almost all cut the butter back, some even to 1 and 1/4 sticks with no problems. I used 2 sticks of butter and also used bacon instead of pancetta, out of personal preference. Dried or fresh herbs, such as tarragon, thyme, basil, oregano, even an Italian seasoning can be used to season while sauteeing the chicken. I also use the artichokes packed in water, not the oil. The last time I made it, I added some minced garlic while sauteeing the veggies and a bit more lemon (to taste) to the sauce. That said, this is one helluva a good dish! Adapted from Food Network, Paula Deen.”

Ingredients Nutrition


  1. Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
  2. Add remaining ingredients, up to and including the capers, to the pan.
  3. Heat until mushrooms soften and are cooked.
  4. Add chicken back to pan to reheat on low.
  5. To make Lemon Butter sauce:.
  6. Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third.
  7. Add cream or half and half and simmer until mixture thickens, about 3 to 4 minutes.
  8. Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
  9. Season with salt and pepper.
  10. Remove from heat and keep warm.
  11. To serve:
  12. Add half of butter sauce to pasta mixture and toss, then plate. Add rest of sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.

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