ROMANO’S MACARONI GRILL CHICKEN SCALOPPINE

MENU DESCRIPTION: “Chicken breast, mushrooms,artichokes, capers & smoked prosciutto in lemon butter with pasta.”

Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter sauce surround sautéed chicken breasts and angel hair pasta for this unique and satisfying take on a traditional dish. This clone ranks in the top three most requested recipes on my hit list from the 227-unit Romano’s Macaroni Grill. The successful Italian chain is part of the Brinker group of restaurants that controls several other high-profile casual eateries including Border Mexican Grill, Maggiano’s, and Chili’s.

MAKES: 4 SERVINGS

INGREDIENTS:

SAUCE

• 1 tablespoon white wine
• 2 teaspoons lemon juice
• 1 cup salted butter (2 sticks)
• ⅓ cup heavy cream

PASTA AND CHICKEN

• 1 pound angel hair pasta (or pasta of your choice)
• 4 skinless chicken breast fillets
• ½ cup all-purpose flour
• 3 tablespoons light olive oil
• 2 tablespoons butter
• ½ teaspoon lemon juice

MUSHROOM/ARTICHOKE SAUCE

• 2 cups sliced mushrooms
• 1½ cups canned artichoke hearts, sliced (1 14-ounce can)
• ⅓ cup thick-sliced smoked prosciutto, chopped (about 1 ½ ounces)
• 2 tablespoons capers

GARNISH

• 4 teaspoons minced fresh parsley

INSTRUCTIONS:

1. Make the lemon butter sauce:
   • Pour white wine and lemon juice into a saucepan over medium/low heat.
   • Add butter and stir occasionally until melted.
   • Add the cream and whisk thoroughly.
   • Bring the mixture to a simmer, stirring frequently.
   • Simmer for 5 to 6 minutes or until the sauce thickens.
   • Remove from heat and set aside.
2. Prepare the chicken:
   • Fold plastic wrap over each chicken breast and pound them with a mallet until the chicken is about ⅛-inch thick.
   • Slice each flattened breast in half and lightly salt and pepper each piece.
   • Pour flour onto a plate and coat each chicken piece with a light layer of flour.
3. Cook the pasta:
   • Boil the pasta according to the package instructions until al dente.
4. Cook the chicken:
   • Preheat the oven to 250 degrees.
   • Heat 2 tablespoons of light olive oil, 2 tablespoons of butter, and ½ teaspoon of lemon juice in a large skillet over medium heat.
   • Add the chicken breast pieces, four at a time, to the skillet and sauté for about 5 minutes per side or until the chicken is light brown.
   • Place the finished chicken on a baking sheet and keep it warm in the oven until ready to assemble the dish.
5. Prepare the mushroom/artichoke sauce:
   • Rinse out the skillet and place it back over medium heat.
   • Add 1 tablespoon of olive oil to the pan.
   • When the oil is hot, add the mushrooms, artichoke hearts, prosciutto, and capers and sauté for 3 to 4 minutes or until slightly browned.
   • Pour the lemon butter sauce into the skillet and remove it from the heat.
6. Assemble the dish:
   • Pile pasta on one side of each plate.
   • Sprinkle fresh parsley over the pasta.
   • Arrange 2 chicken pieces on each plate.
   • Spoon the mushroom/artichoke sauce over the chicken pieces and serve.

TIDBITS

• If you can’t find smoked prosciutto, any prosciutto will do. If available, have your deli slice it about ⅛-inch thick