scaloppini de pollo & fried red tomatoes

This is my hubby's birthday dinner from a few years ago...its a copycat of the scaloppini de pollo from macaroni grill. when we were trying to decide what to fix for dinner he asked if we had the ingredients for this...which we almost did. he ran to the store to get the missing stuff and i started cooking. i'm not sure what night last week we ate this but it was so yummy! we only made a 1/2 of the recipe cause it was just for two...but we still had leftovers. s.w. even ate it for breakfast the next day! how can you go wrong with a recipe that calls for a lb of butter in the sauce! i felt paula deen's presence in my kitchen:) this is really a very simple dish that could be made with a variety of proteins. seafood would be fabulous! any way this it the second or third time i've made it and it is so unctuous and satisfying and very easy. i made the chicken but s.w. a.k.a. the hubby decided to use the roma tomatoes we had to make some fried red tomatoes. they were like a burst of sweet acidy tomato truffle inside a crust of panko breadcrumbs. how awesome they would be on top of a salad with balsamic dressing a little feta or goat cheese! we also took yeast rolls from the local grocery bakery, split and toasted with garlic butter. we will definitely make these recipes again.

Scaloppini de pollo (like macaroni grill)

lemon butter sauce

• 4 oz lemon juice ( i added the zest too)


• 2 oz white wine
  
• 4 oz heavy cream


• 1 lb butter (4 sticks)
  

pancetta, capers, lemon zest

chicken

• 6-8 chicken breasts, (about 3 oz each) pounded thin


• oil and butter for sauteing


• 2 3/4 cups flour seasoned w/ s&p for dredging chix


• 6 oz pancetta cooked


• 12 oz mushrooms, sliced


• 12 oz artichoke hearts, sliced


• 1 tbs capers


• 1 lb cappellini pasta


• chopped parsely (or basil)
  

the sauce:
heat lemon juice and wine in sauce pot over medium heat. bring to a boil and reduce by 1/3. add cream and simmer till sauce thickens (3-4 min). slowly add chunks of cold butter till well incorporated (i do this over a double boiler). season w/ s&p and keep warm ( which is easy in a double boiler, just cover and leave over warm water)
chicken & pasta:
have pot of water ready to boil. heat skillet with small amount of oil and 1 tbs butter and dredge chicken in flour and pan saute. when done, remove and add vegies and remaining ingredients to pan to saute. when mushrooms are tender, add chicken back with other ingredients and let rewarm, adding half the lemon sauce (or more)
cook pasta, drain and add to rest of sauce. serve chicken over lemon pasta.

fried red tomatoes

slice roma tomatoes as you see in picture, dredge in seasoned flour, then egg and milk blended, then in panko. let sit in fridge for a little bit to set dredge. we had the rendered pancetta fat to fry them in...and oh they were so delicious.