Craving pasta? Fire up the stock pot, boil some whole wheat spaghetti, and make Chicken Scallopini. Just make sure to watch your portion size.
Let me say right off the bat that I don’t have one single drop of Italian blood anywhere in my body. If any of you do and this recipe violates the rules for traditional scallopini, I apologize. But this is what I think of as chicken scallopini. I don’t make this dish too often anymore because it’s a bit higher in fat and cholesterol than I prefer. I do crave it once in a while, however, and it is simple, fresh and perfect for a quick summer meal. You just put the water on to boil and, by the time the pasta is done, dinner’s ready.
- 4 ounces whole wheat thin spaghetti dry
- 2 boneless, skinless chicken breasts about 1 pound
- 1/3 cup white wheat or all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons capers
- 1 tablespoon chopped fresh parsley
- lemon slices
- pinch of salt
- Cook pasta according to package directions.
- Place the chicken breast on a cutting board. Cut the breast in half horizontally while holding your knife parallel to the board. Repeat with the other breast. (You'll have 4 pieces of chicken.) Pound each piece between slices of waxed paper until it is 1/4-inch thick.
- Place the flour on a plate. Coat each side of each piece of chicken with flour.
- In a large skillet, heat the oil and 2 tablespoons Butter with Olive Oil & Sea Salt over medium-high heat. Brown the chicken on both sides until cooked through. (You may need to do it in two batches.) Remove the chicken to a plate and keep it warm.
- Add the remaining 1 tablespoon Butter with Olive Oil & Sea Salt to the same skillet. Stir in the lemon juice and capers. Heat until warmed through.
- To serve, divide the pasta, chicken, and sauce among four serving plates. Garnish with parsley and lemon slices.