The Pioneer Woman just tweeted this recipe through Tasty Kitchen. I would literally kill to be eating it right now.
Chicken Scallopini with Mushrooms
A stovetop preparation of sauteed chicken with a rich mushroom sauce.
1 pound spaghetti or linguine prepared according to package directions
6 boned and skinned chicken breast halves
1/4 cup flour seasoned with salt and pepper
3 Tbsp. butter
3 Tbsp. olive oil
12 oz. fresh mushrooms, sliced
Juice of one lemon
2 Tbsp. chopped shallots or 4 green onions, chopped
1/3 c. chicken broth
3/4 c. dry white wine
1/2 c. half and half
salt and pepper
Grated Parmesan cheese
1.Place breast pieces between 2 sheets of waxed paper and pound with a mallet or other flat instrument to a thickness of about 1/8 inch. I usually cut the resulting pieces in half to be more manageable.
2.Heat 2 Tbsp. each of butter and oil in skillet. Add mushrooms and sauté until tender about 5 minutes. Remove mushrooms and reserve.
3.Heat remaining butter and oil over medium-high heat. Dredge breasts in combination of flour, salt and pepper. Sauté in skillet, turning once, until browned, 4-5 minutes total cooking time. Remove from pan and reserve.
4.Add shallots or green onions to pan and cook, scraping bottom until tender about 4 minutes. Add lemon, white wine and broth, boil, reduce to simmer and cook until liquids are reduced by half. Stir in half and half and season to taste with salt and pepper. Add mushrooms and chicken and simmer to reheat. Serve immediately over spaghetti or linguine.
5.Garnish with Parmesan.