Romanos Macaroni Grill Chicken Scaloppine Recipes

Steps:

• To make the sauce:.
• Heat the lemon juice and white wine in a saucepan over medium heat.
• Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3 to 4 minutes).
• Slowly add butter until completely incorporated.
• Season with salt and pepper.
• Remove from heat and keep warm.
• To make chicken and pasta:.
• Cook pasta and drain.
• Heat a small amount of oil and two tablespoons butter in a large skillet.
• Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
• Remove chicken from pan.
• Add remaining ingredients to pan.
• Heat until mushrooms soften and are cooked. Add chicken back to pan.
• To serve:.
• Place cooked pasta on each plate.
• Add half of butter sauce to chicken mixture and toss.
• Taste and adjust. Add more sauce if needed.
• Place chicken mixture over pasta.
• Add a little more sauce to each.
• Garnish with parsley.

Steps:

• To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
• Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3-4 minutes).
• Slowly add butter until completely incorporated.
• Season with salt and pepper.
• Remove from heat and keep warm.
• Cook pasta and drain.
• Heat a small amount of oil and two tablespoons butter in a large skillet.
• Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
• Remove chicken from pan and add to pan remaining ingredients.
• Heat until mushrooms soften and are cooked; add chicken back to pan.
• Place cooked pasta on each plate.
• Add half of butter sauce to chicken mixture and toss.
• Taste and adjust, adding more sauce if needed.
• Place chicken mixture over pasta.
• Garnish with parsley.
• Alternately, mix pasta and chicken mixture together.
• Toss with butter sauce.

Steps:

• Preheat your grill to high. Remove the stems from the Portobello.
• mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
• Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
• Prepare the orzo pasta by boiling it in a large pot of water. You want.
• it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
• Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
• 5. Pound the chicken breasts a bit so that they are uniform in thickness.
• Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
• Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.

Steps:

• Cook linguine according to directions, drain and set aside.
• Heat 1/2 of olive oil in large fry-pan, over medium high heat.
• Place chicken strips in pan and cook about 3 minutes each side, or until done, then set aside.
• Put remainder of olive oil in same pan, leaving chicken remnants. Add sliced peppers, mushrooms, stirring ocasionally, until all is tender. After cooking these ingredients for a few minutes, add garlic and stir until it becomes done-- just about a minute.
• Add the wine, tomatoes(with juice) and all spices, salt and pepper. Stir the ingredients together and let simmer for 3-4 minutes.
• Add chicken into the pan and stir, letting all ingrdients blend and simmer a few minutes more.
• In a large mixing bowl combine linguine and chicken mixture. Add the parmesan cheese and toss all together.
• Serve and enjoy.

Steps:

• Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
• Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
• Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
• Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
• Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
• I served the breasts along with a small portion of angel hair pasta on the plate.