Chicken Scaloppine Like Carinos Recipes

CHICKEN SCALLOPINI

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

BELINDA'S VERSION OF CARINO'S CHICKEN SCALOPPINI

Steps:

• Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
• Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).
• Remove from pan, and keep warm.
• Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
• Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
• Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
• Update: I tried this, using prebreaded/precooked chicken breast strips (the real thing, not "formed"), which I thawed slightly, and then cooked in the pan (as in the original recipe). I also subbed real bacon bits, for the precooked bacon slices, and chopped tomatoes (from a jar). This cut out some time and steps, and it was still great! I only used 2 sticks of butter, and it's still plenty rich, too.

CHICKEN SCALOPPINE LIKE CARINO'S

Steps:

• Combine Lemon Butter (first four) ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
• Once combined, keep refrigerated until needed.
• Put Spaghetti on to boil & prepare as you usually would, to al dente.
• While it is cooking:.
• Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet. (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts).
• In a warm saute pan, melt butter.
• Dredge chicken in flour.
• Saute chicken in butter until it is golden browned & *JUST* done.
• Remove to a warm plate or warming plate or oven.
• To pan, add tomatoes, mushrooms, bacon, and spice mixture.
• Simmer until tomatoes begin to dissolve.
• Add heavy cream and allow to boil to the middle of pan.
• Remove from heat, add one cup lemon butter, and fold together to make sauce.
• Plate spaghetti, top with scallop of chicken & spoon sauce over.

CHICKEN SCALOPPINE

Steps:

• Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
• In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
• Preheat the oven to 350 degrees F.
• Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
• Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
• In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
• Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
• Reserve 3 cups for another use.

JOHNNY CARINO'S COPYCAT CHICKEN SCALLOPINI RECIPE - (3.4/5)

Steps:

• LEMON BUTTER: Combine the 4 sticks of margarine, 8 sticks of butter, 1/4 cup lemon juice, 1/2 cup white wine, and 2 teaspoons of chopped garlic into a mixing bowl and beat at a medium speed until a smooth consistency in the butter is formed. Once combined, keep refrigerated. CHICKEN SCALLOPINI: Into a warm pan, combine melted plain butter, chicken breasts, tomatoes, mushrooms, bacon, salt, black pepper, and garlic salt. Sauté until chicken begins to brown and tomatoes begin to dissolve. Add heavy cream and allow to boil in the middle of the pan for about 5 minutes or until thickened slightly. Remove from fire, add lemon butter, and fold together to make sauce. Serve over spaghetti.

EASY CHICKEN SCALOPPINE

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, about 2 minutes. Add mushrooms and garlic; cook, stirring frequently, until vegetables are softened and lightly browned, 10-15 minutes. Cover and remove from heat; set aside.
• Rinse chicken breast halves under cold water; pat dry with paper towels. On a cutting board, cut each piece in half. Place between sheets of waxed paper; using a rolling pin, pound and roll chicken to 1/4 inch thickness.
• In a bowl, combine flour, sage, salt and pepper. Dredge chicken pieces in the mixture, shaking off excess.
• In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook chicken pieces, 4 or 5 at a time, until cooked through and lightly browned on both sides, about 2 minutes per side; add additional oil and butter, if necessary. Transfer chicken to a plate.
• Add balsamic vinegar to the skillet; increase heat to medium-high heat and cook, stirring, to loosen any browned bits from the bottom and sides of the skillet, about 1 minute.
• Return chicken and pan juices to the skillet; reduce heat to low and turn medallions once or twice to baste them in the sauce.
• Add cooked pasta to the skillet with the vegetables, tossing to combine; warm over low heat until heated through, about 4 minutes.
• Transfer pasta and vegetables to a platter. Arrange the chicken medallions on the platter next to the pasta and vegetables; garnish with fresh basil leaves and lemon wedges. Serve immediately.

LEMON CHICKEN SCALOPPINE LIKE T.G.I. FRIDAY'S

Steps:

• In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.
• -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
• -Fill a large pot with water and begin to heat to boiling (for preparing pasta later).
• -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
• -Add pasta to boiling water and cook as directed on package.
• -In a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat.
• -On individual serving plates or one large platter, swirl portions of drained pasta into "nest(s)". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.