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Romanos Macaroni Grill Scaloppine Di

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Ingredients

Adjust Servings:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter
6 (3 -4 ounce) chicken breasts, pounded thin
oil, for sauteing chicken
butter, for sauteing chicken
1/2 - 3/4 cup flour, seasoned with
salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb capellini, cooked
chopped parsley, for garnish

Nutritional information

850.8
Calories
527 g
Calories From Fat
58.6 g
Total Fat
34.5 g
Saturated Fat
183.2 mg
Cholesterol
551.1 mg
Sodium
56.7 g
Carbs
4.8 g
Dietary Fiber
2.6 g
Sugars
25.2 g
Protein
248g
Serving Size

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Romanos Macaroni Grill Scaloppine Di

Features:
    Cuisine:

    I made this recipe before I joined
    'Zaar. It was decadent. I added a clove of garlic to the sauce, and used a chicken recipe my mom had on hand. I left out the pancetta, and my mom doesn't like artichoke hearts or capers, so it had some empty spots in it. My dad said it tasted like the Brio's scallopini. (The Brio is this very nice Tuscan franchise). I will make it again, but only for special occasions (that's a lot of butter!)

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Romano’s Macaroni Grill Scaloppine Di Pollo, A Macaroni Grill copy cat recipe not low in fat if that’s what you are looking for, but really tasty, I made this recipe before I joined ‘Zaar It was decadent I added a clove of garlic to the sauce, and used a chicken recipe my mom had on hand I left out the pancetta, and my mom doesn’t like artichoke hearts or capers, so it had some empty spots in it My dad said it tasted like the Brio’s scallopini (The Brio is this very nice Tuscan franchise) I will make it again, but only for special occasions (that’s a lot of butter!), I LOVE Macaroni Grill and the Scaloppine di Pollo is all I ever order I found this recipe and decided to try it absolutely GREAT! I cut the sauce recipe in half but everything else I followed exactly used Boar’s Head pancetta, and Vigo’s Marinated Artichoke Hearts–the best in my opinion I also used chicken breast cutlets instead of boneless chicken breasts I like the cutlets because they cook quickly GREAT recipe we felt like we had eaten at Macaroni Grill I will definitely make again


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    Steps

    1
    Done

    To Make the Sauce: Heat the Lemon Juice and White Wine in a Saucepan Over Medium Heat.

    2
    Done

    Bring to a Boil and Reduce by One-Third.

    3
    Done

    Add Cream and Simmer Until Mixture Thickens (3-4 Minutes).

    4
    Done

    Slowly Add Butter Until Completely Incorporated.

    5
    Done

    Season With Salt and Pepper.

    6
    Done

    Remove from Heat and Keep Warm.

    7
    Done

    Cook Pasta and Drain.

    8
    Done

    Heat a Small Amount of Oil and Two Tablespoons Butter in a Large Skillet.

    9
    Done

    Dredge Chicken in Flour and Saute in Pan, Turning Once, Until Brown and Cooked Through.

    10
    Done

    Remove Chicken from Pan and Add to Pan Remaining Ingredients.

    11
    Done

    Heat Until Mushrooms Soften and Are Cooked; Add Chicken Back to Pan.

    12
    Done

    Place Cooked Pasta on Each Plate.

    13
    Done

    Add Half of Butter Sauce to Chicken Mixture and Toss.

    14
    Done

    Taste and Adjust, Adding More Sauce If Needed.

    15
    Done

    Place Chicken Mixture Over Pasta.

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

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