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kitchenkat
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Site Admin
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| Joined: 07 Mar 2006 |
| Posts: 2817 |
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Posted: Sun Jul 18, 2010 12:01 am Post subject: Chicken Scaloppine With Spinach And Linguine |
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Chicken Scaloppine With Spinach And Linguine
1 lb fresh asparagus
1 pkg (16 oz) linguine
1 pkg (9 oz) fresh spinach, thoroughly washed
¾ cup all purpose flour
2 tsp salt, divided
1 ½ tsp pepper, divided
6 chicken cutlets
2 tbs butter
2 tbs olive oil
2 tbs all purpose flour
2 ½ cups chicken broth
1 tbs lemon zest
3 tbs fresh lemon juice
¼ cup capers, rinsed and drained
2 plum tomatoes, seeded and chopped
grated parmesan cheese
Snap off and discard tough ends of asparagus, cut asparagus spears in half crosswise. 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. Combine ¾ cup flour, 1 ½ tsp salt, and 1 tsp pepper in a large zip top plastic bag. Add chicken cutlets, seal bag and shake to lightly coat. Melt 1 tbs butter with 1 tbs olive oil in a large nonstick skillet over medium high heat. Cook 3 cutlets in skillet 2-3 minutes, turn and cook 2-3 minutes or until lightly browned and done. Remove cutlets from skillet. Repeat procedure with remaining 1 tbs butter, 1 tbs olive oil, and 3 cutlets. Chicken maybe kept warm in a 250 oven on a wire rack. Whisk 2 tbs flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining ½ tsp salt and ½ tsp pepper. Cook over medium high heat 6-8 minutes or until slightly thickened, whisking to loosen particles from bottom of browned 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. Serves 6. |
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