Pan Seared Chicken Scaloppine

Ingredients

• 6 oz Cremini Mushrooms
• 1 Shallot
• 2 Garlic Cloves
• 1 Lemon
• 2 Boneless Skinless Chicken Breasts
• 3 oz Flour
• 2 fl. oz. White Cooking Wine
• 6 fl. oz. Heavy Whipping Cream
• 1 oz Shaved Parmesan
• 5 oz Angel Hair Pasta
• Olive Oil
• Salt Pepper
• Quarter mushrooms. Peel and mince shallot. Mince
• garlic. Zest and halve lemon. Rinse chicken breasts
• and pat dry.

Instructions

1. 1

   Cook Within: Reserving salty and slightly starchy pasta cooking water is a classic chef’s trick for making last minute adjustments to sauce flavor and consistency. Angel hair, also referred to as capellini, is an ideal pasta choice for dishes with lighter sauces.

2. 2

   Prepare the Ingredients: Quarter mushrooms. Peel and mince shallot. Mince garlic. Zest and halve lemon. Rinse chicken breasts

3. 3

   Make the Shallot-Mushroom Cream: Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook 1 minute. Add shallots and garlic and cook 30 seconds, or until fragrant. Add white cooking wine and juice of half the lemon to pan and cook 1-2 minutes, or until liquid is reduced by 80%.

4. 4

   Add heavy cream, bring to a boil, and reduce to a: simmer. Cook 5 minutes, or until sauce is reduced by half. Remove from burner and stir in half the Parme- san (reserve remaining for garnish).

5. 5

   Make the Scallopine: On a separate cutting board, cover chicken breasts with plastic wrap and gently pound with a meat mal- let or small pan to a uniform thickness of ½”.

6. 6

   Cook the Pasta: Add pasta to boiling water and cook 3-5 minutes, or until al dente. Angel hair is especially thin and cooks faster than traditional spaghetti. While pasta cooks, check shallot-mushroom cream and add 1 Tbsp. pasta water if it seems too thick. Once pasta is done, drain in a colander. Add half the shallot-mushroom cream to pasta and toss (reserve remaining for

7. 7

   Cook the Chicken: Line a plate with a paper towel. Heat a medium non- stick pan over medium heat and add 1 Tbsp. olive with ¼ tsp. salt and ¼ tsp. pepper. Dredge chicken in flour and shake off excess. Add chicken to hot pan and cook 5-6 minutes on one side, or until browned. Flip, and cook 4-5 minutes on second side, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to towel-lined plate.

8. 8

   Plate the Dish: Twirl a pile of angel hair pasta on a plate. Lean a piece of chicken against it and sauce both pasta and chicken generously with remaining shallot-mush- room cream. Garnish with lemon zest, a squeeze of remaining lemon half, and remaining Parmesan. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Juice from half goes in shallot-mushroom cream and remaining garnishes twice. Half goes in shallot- mushroom cream and remaining garnishes dish. mushroom cream will be tossed with pasta before plating and remaining sauces pasta and chicken. the recipe before you start–we promise it will be time • Bring a medium pot of salted • Place a colander in the sink