Hubbys Favorite Chicken Scaloppine With Angel Hair Pasta Food

CHICKEN SCALLOPINE

Steps:

• Cook pasta according to package directions.Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don't under salt!Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

CHICKEN SCALLOPINI

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES

Steps:

• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
• Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
• Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
• At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
• Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
• Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.

ANGEL HAIR PASTA CHICKEN

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
• While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
• Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

LIGHT AND EASY CHICKEN WITH BROCCOLI AND ANGEL HAIR PASTA

Steps:

• Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove the chicken with slotted spoon to paper towels.
• Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add the thinly sliced carrot and cook, stirring, for 5 minutes. Add the broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
• Cook pasta in boiling salted water following package directions.
• To the skillet add chicken broth, basil, sliced tomatoes, if using, and Parmesan cheese; stir to blend. Reduce heat and simmer for 3 to 4 minutes longer.
• Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture. You Might Also Like Savory Chicken Noodle Bake Spicy Chicken Lasagna Easy Chicken and Broccoli Casserole Homemade Chicken and Biscuits Potluck Chicken and Macaroni Bake 30 Easy Chicken and Pasta Recipes Top 48 Best Boneless Chicken Breast Recipes

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
• Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
• Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

ANGEL HAIR PASTA AND CHICKEN WITH PESTO SAUCE

Steps:

• 1. Follow cooking directions on Knorr Pesto Sauce Package. In a medium skillet on medium to low heat, add in the Olive Oil, Garlic, spices and chicken. Cook together until hot and the spices have blended together with the chicken, about 5 to 10 minutes. Follow cooking directions on Angel Hair Pasta.
• 2. Once pasta is ready, drained and back in the pan, add the Tomatoes, Chopped Spinach, Chicken mix then pour the sauce over all and toss together over low heat approx 2 to 3 minutes.

CHICKEN, BROCCOLI & ANGEL HAIR PASTA

Steps:

• Saute' chicken in olive oil for 5-10 minutes or until no longer pink.
• While this is saute'ing cook your pasta.
• Set aside.
• Steam broccoli appox 3 minutes (microwave is fine).
• Melt garlic, and butter in pan, then add chicken and broccoli.
• Stir till coated with butter& garlic.
• Toss with pasta and sprinkle with parmesan cheese.

HUBBY'S FAVORITE CHICKEN SCALOPPINE WITH ANGEL HAIR PASTA

Steps:

• Trim chicken of all fat.
• Pound the chicken as thin as you prefer- the thinner, the better.
• Put a pot of water on to boil for the angel hair.
• Coat chicken in seasoned flour and shake off excess.
• Melt about half a stick of butter in a non-stick frying pan.
• Add chicken and cook until lightly browned on both sides and cooked all the way through.
• Cook pasta 2-3 minutes or according to package directions.
• Remove chicken from pan and place on serving plates.
• Melt the other half of the stick of butter in same pan with lemon juice to taste.
• Add drained pasta to pan and toss to coat.
• Place pasta on plates with chicken and pour any excess butter/lemon juice mixture over chicken and pasta.
• My hubby makes his OWN separate butter/lemon juice mixture for just his plate!

CHICKEN & CARROTS WITH ANGEL HAIR PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add carrots; cook 3 min. or until crisp-tender, stirring frequently. Add chicken; cook and stir 5 to 6 min. or until done. Stir in pesto sauce and 2 Tbsp. cheese; cook and stir 1 min.
• Drain pasta; return to pan. Add remaining butter, remaining cheese, basil and pepper; toss until butter is melted and pasta is evenly coated with butter mixture.
• Serve pasta topped with chicken mixture.

CREAMY CHICKEN WITH ANGEL HAIR PASTA

Steps:

• Cook whole frozen chicken breasts side down in crock-pot on low for 5 - 6 hrs or until done. Or use 4 thawed boneless skinless chicken breasts pan fried in 1-2 tablespoons of olive oil till done.
• Put water on to boil for pasta with 2 tsp. of olive oil and salt to season.
• Cube cooked chicken and place in large sauce pan on med/low heat. Add both cans of soup. Stir. Add chicken broth to get medium thick creamy consistency. Add freshly cooked and drained angel hair pasta. Stir. Add shredded cheese. Stir. Heat until desired temperature reached stirring occasionally.