Jumbled

My head is a whole bunch of all over the place today.

But the one thing I do know is we're having chicken marsala for dinner. 

Thanks again Pioneer Woman!

PB thinks he doesn't like it but he always changes his mind once he takes a bite, which is exactly why I haven't mentioned it to him yet. 

I love surprises!

Really, I just have a ton of mushrooms and nothing to do with them.

In other news, I have no news. Nothing is particularly thrilling or exciting lately. Kingy is going through another phase and I'm starting to wonder if these "phases" are just some degree of the "Terrible Twos". He literally threw multiple fits in his sleep last night. How is that even possible? 

And it's fricken frigid. 

Shocking, I know.

Also, I'm totally swapping out the heavy cream in this recipe for milk. Why does every recipe call for heavy cream?

That's right, because it's delicious.

My thighs will thank me later.

Chicken Scallopine

Prep Time:

 15 Minutes

 

Cook Time:

 15 Minutes

 

Difficulty:

 Easy

 

Servings:

 6

Print Recipe

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• 1/2 cup Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.