Chicken Scaloppine With Spinach and Linguine |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
If you can't find chicken cutlets, use 4-ounce boneless, skinless chicken breast halves and pound them to a 1/4-inch thickness. The thin pieces of chicken will cook in about 4 to 6 minutes. Because this chicken is topped with both spinach and pasta, you've got your whole meal ready in 45 minutes. Ingredients:
1 pound fresh asparagus |
1 (16-oz.) package linguine |
1 (9-oz.) package fresh spinach, thoroughly washed |
3/4 cup all-purpose flour |
2 teaspoons salt, divided |
1 1/2 teaspoons pepper, divided |
6 chicken cutlets (about 1 1/2 lb.) |
2 tablespoons butter |
2 tablespoons olive oil |
2 tablespoons all-purpose flour |
2 1/2 cups chicken broth |
1 tablespoon lemon zest |
3 tablespoons fresh lemon juice |
1/4 cup capers, rinsed and drained |
2 plum tomatoes, seeded and chopped |
grated parmesan cheese |
Directions:
1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.
2. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
3. Combine 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.
4. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250° oven on a wire rack.)
5. Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.
6. Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.
|
|