I love chicken scaloppini (italian food). Can anyone help with its recipe pls?

Question

I ate itin a franchise italian restaurant called Johnny Carino's. Really delicious

Answer 1

Carino's Chicken Scallopini

6 servings 30 min 30 min prep

3 ounces lemon juice
3 ounces white wine
4 ounces heavy cream
1 lb butter
1 3/4 lbs chicken tenders (or boneless breasts, pounded thin)
2 tablespoons olive oil
2 tablespoons butter
1/2-3/4 cup flour, seasoned with garlic pepper salt
12 slices pre- cooked bacon, chopped
2 roma tomatoes, chopped
1/2 onion, thinly sliced (I used purple, for color)
12 ounces thin spaghetti, cooked

Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).
Remove from pan, and keep warm.
Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.

Answer 2

Chicken Scaloppini a la Lemon Basil

4 skinned and bone chicken breast portions
salt
freshly ground pepper
butter or margarine
olive oil
1/2 cup dry wine
1 tablespoon lemon juice
1/2 cup heavy cream
1/3 cup lemon basil
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
2 teaspoon fresh minced parsley
lemon basil leaves
lemon slices

Place chicken pieces between sheets of plastic wrap and pound with
a mallet evenly and gently until they are 1/4 inch thick. Dredge
each piece with salt and pepper. In a large skillet, heat 1 tablespoon
each butter and oil. When butter is melted, add as many chicken
pieces as will fit without crowding and cook quickly for a minute
or two on each side, or until the chicken loses its pinkness inside.
Remove chicken pieces to a hot platter and keep warm. Cook rest of
chicken pieces, adding more butter and oil as needed and remove to
a warm platter. (May use 200 F oven.) Add the wine and lemon juice
to the pan and cook over medium heat, stirring to blend in browned
particles and juices. Boil until reduced by about half. Add the
cream, Lemon basil, thyme, and parsley, boil until sauce thickens
slightly. Pour any juices that collected on the chicken meat platter
into the skillet. Taste sauce for seasoning, adding salt and pepper
if needed. Pour sauce over the sauteed chicken and garnish with
Lemon basil leaves and lemon slices. Serve over rice or buttered
noodles .

Answer 3

Chicken Scallopini Johnny Carinos

Answer 4

This Site Might Help You.

RE:
I love chicken scaloppini (italian food). Can anyone help with its recipe pls?
I ate itin a franchise italian restaurant called Johnny Carino's. Really delicious

Answer 5

Macaroni Grill's Chicken Scaloppini
Lemon Butter Sauce:
4 oz. lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. butter, (4 sticks)

6-8 chicken breasts, (3-ounces each) pounded thin
Oil and butter for sauteing chicken
2 3/4 Cups flour, seasoned with salt and pepper, for dredging
6 oz. pancetta, cooked
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 tablespoon capers
1 lb. cappellini pasta, cooked
chopped parsley, for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan
over medium heat. Bring to a boil and reduce by one-third. Add cream
and simmer until mixture thickens (3 to 4 minutes). Slowly add butter
until completely incorporated. Season with salt and pepper. Remove
from heat and keep warm.
To make chicken and pasta: Cook pasta and drain. Heat a small amount
of oil and two tablespoons butter in a large skillet. Dredge chicken
in flour and saute in pan, turning once, until brown and cooked
through. Remove chicken from pan. Add remaining ingredients to pan.
Heat until mushrooms soften and are cooked. Add chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of butter sauce
to chicken mixture and toss. Taste and adjust. Add more sauce if
needed. Place chicken mixture over pasta. Add a little more sauce to
each. Garnish with parsley.

Veal Scaloppini With Fresh Morels And Marsala
1 1/2 cups fresh morels
1/4 cup fresh sliced ramps
= (or green onions)
4 teaspoons butter
1/2 pound veal leg round steak or sirloin steak
1/8 teaspoon salt
1/8 teaspoon coarsely-ground black pepper
1/3 cup dry Marsala
1/4 cup chicken broth
2 tablespoons freshly-nipped parsley

In a large skillet, saute the mushrooms and ramps in 2 teaspoons of
butter for about 4 minutes or until they're wilted and tender.
Remove from the skillet and set aside.

Rinse the veal and pat it dry. Cut it into 2 serving-size pieces,
placing one piece between 2 sheets of plastic wrap. Working from
the center to the edges, pound with a meat mallet until they're only
about 1/8 inch thick. Repeat with the remaining piece.

Sprinkle the meat with salt and pepper, and in the same skillet cook
the veal in 2 teaspoons of melted butter over medium-high heat.
This should take only about 1 minute per side. Do not overcook or
they will toughen very quickly. Transfer to dinner plates and keep
warm.

Add the Marsala and the chicken broth to the pan drippings and bring
to a boil. Continue cooking for about 1 minute, scraping up the
mushroom bits from the sides of the pan. Now return the mushrooms
to the skillet. Add the snipped parsley and heat through.

Spoon the mushroom mixture over the veal and serve immediately.

This recipe yields 2 servings.

Answer 6

CHICKEN SCALLOPINI

2 tbsp. grated Parmesan cheese
2 tbsp. seasoned bread crumbs
4 sm. boneless, skinned chicken breast halves
1/2 c. sliced mushrooms, if desired
1/2 c. white wine

Combine cheese and bread crumbs, moisten chicken, press into bread crumb mixture on both sides. Spray the bottom of a large, heavy, nonstick skillet with cooking spray. Heat over medium low heat. Cook chicken until underside is golden brown -- about 4 minutes. Turn, cook 4 minutes longer. Remove chicken to serving plate; keep warm. Add mushrooms to skillet -- cook 2 minutes. Add wine to skillet and simmer several minutes until reduced in volume, stirring. Pour over chicken and serve

Answer 7

You can make spaghetti the traditional way, but add chicken instead and use angel hair pasta, But fry your chicken in olive oil and cut into bite sized pieces and when it's done put cheddar cheese on it. Good luck. :-)

Answer 8

Ask and ye shall recieve dude :)

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