Chicken Scallopine This is an extremely filling entree, but it tastes great! A creamy sauce of chicken, artichokes, capers, mushrooms and bacon over pasta. Chicken Scallopine is slightly elegant, but not difficult to make. Ingredients:   2 boneless, skinless chicken breasts   ½ cup flour   ½ tsp each, black pepper and garlic salt   3 tbl butter   2 tbl olive oil   4 strips of bacon, or pancetta(Italian bacon)   1 medium yellow onion, chopped   fresh mushrooms, sliced (about 1 cup)   1 can artichokes, chopped   2 tbl capers   ½ cup dry white wine   1 can chicken broth   1 tsp cornstarch   3 tsp cold water   angel hair Instructions: Slice the chicken into 1x2 inch pieces. Between sheets of waxed paper, gently pound the chicken pieces flat. Stir the balck pepper and garlic salt into the flour. Coat each peice of chicken in the flour mixture and shake off excess flour. Cook the chicken in a large nonstick saucepan in 2 tbl butter and 2 tbl olive oil over medium heat. (You may need to add more butter and olive oil as the chicken browns). In another saucepan, heat the bacon over medium heat. Just after the bacon begins to crisp, add the onion and mushrooms. Cook for about 4 minutes. Add the artichokes and capers. Reduce the heat and allow this mixture to slowly heat. When the chicken has browned, remove from the pan. Reduce the heat to low. Allow pan to cool for about a minute. Add the wine to the pan and use a fork to scrap all the chicken pieces from the pan. Melt 1 tbl butter in the pan. Return the heat to medium and add 1 can chicken broth. Allow this to become hot, but does not need to boil. When hot, mix the cornstarch and water together. Add this to the broth and stir. Allow this to come to a slow boil. Add the bacon and artichoke mixture and the chicken to the sauce. Gently stir all ingredients together and cook over very low heat while the noodles are prepared. Cook angel hair pasta according to directions. Drain and gently toss with the sauce. Place in a serving platter and sprinkle with freshly grated parmesan cheese. A variation on this recipe is to cut the chicken into bigger pieces. Follow the instructions until adding the pasta to the sauce. Instead, gently ladle the sauce over the pasta. Serves: 2-4 Return to Poultry Entrees Index
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