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Chicken Scaloppine With Linguine Alfredo

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“The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
  2. Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.
  3. Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
  4. Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo:.
  5. Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
  6. Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.

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