CHICKEN SCALOPPINI….similar to Johnny Carino’s

One of my all-time favorite food dishes comes from an Italian restaurant called Johnny Carino’s or now it’s called Carino’s Italian Grill. I always order the Chicken Scaloppini. This dish is described as, “Breaded, tender chicken medallions sauteed with freshly sliced mushrooms, diced roma tomatoes & flavorful bacon in a lemon butter cream sauce, served with spaghetti.” I think this recipe is as close as it gets! Enjoy!

LEMON BUTTER SAUCE:
(Double this recipe if making 6 to 8 chicken breasts)

1/3 cup dry white wine, white grape juice or Chicken Broth
4 teaspoons fresh lemon juice
1 tablespoon all-purpose flour
1 cup whipping cream

*(do not substitue half & half or milk)
1/2 cup Butter, (1 stick) cut into chunks
Salt, pepper & garlic powder to taste

DIRECTIONS:

Combine wine, or white grape juice or chicken stock and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil . Continue boiling until liquid almost evaporates (4 to 5 minutes). Reduce heat to medium-low. Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper & garlic. Recipe Tip If sauce starts to curdle, decrease heat; whisk until smooth. Add additional cream, if you desire a thinner sauce. Keep warm on very low, heat.
FOR PASTA:
Cook pasta and drain.

CHICKEN SCALOPPINI

6 – 8 boneless, skinless Chicken breasts, pounded until 1/2″ thick
1/2 Cup Roma Tomatoes, diced
1/2 Cup Sliced Mushrooms
1/2 to 3/4 Cup Crispy Bacon
1 1/2 cups Flour for dredging, mixed with:
1/2 tsp. Salt,
1/2 tsp. Pepper,
1/2 tsp. Garlic Salt
Precooked Spaghetti (enough for each plate)

DIRECTIONS:

Into a warm saute pan, combine 2 Tablespoon melted butter & a small amount of cooking oil. Dredge chicken breasts in flour and saute in pan, turning once, until brown and cooked through. Remove the chicken from the pan; set aside, and add to the pan these ingredients. Tomatoes, mushrooms, bacon, and saute slightly until tomatoes begin to break up & dissolve some & mushrooms have softened. Add the chicken back to the pan. Place cooked pasta on each plate. Add half of the lemon butter sauce to chicken mixture and toss. Add more salt & pepper if needed. Place chicken mixture over the pasta. Toss with additional lemon butter sauce on top.

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