Do you know The Pioneer Woman? Have you ever been to her website? Seriously, have you? If you haven’t you should go there now. Like right NOW. I love the Pioneer Woman. She’s funny and witty and generous and interesting and she has a good heart. She’s a wife, a mother, a sister, a teacher, a ballerina, a philanthropist, a game show host, a romance novelist, an excellent photographer, and a superb cook. She’s all that and she cooks too? Yes, the Pioneer Woman cooks.
I’m not going to delve much on the life of the Pioneer Woman. I’ll let you go to her website and discover her uber coolness for yourself. Suffice it to say, she’s my idol. I want to be like her when I grow up. Okay, I probably won’t last a day in a ranch herding cattle while raising kids, feeding cowboys, and what not but I’m just sayin’.
Visiting her website is one of my daily fix, like coffee to a caffeine junkie, ciggies to smokers or alcohol to drunks. The Pioneer Woman, she’s my crack. The other day, she posted a recipe for chicken scaloppine complete with step by step photos. It looked so good I drooled in front of my computer like an eedjeet. When I realized I wanted to lick the pictures on my computer screen after reading her post, I knew I would convince Chip to make it for our next WwG&C. Not much convincing was involved after I showed Chip her pictures.
PW’s Chicken Scallopine
1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley
*We cut the recipe for two people. To make the recipe our own, we added a teaspoon of garlic to the sauce plus a teaspoon of cornstarch dissolved in 1 tablespoon of water to thicken the sauce.
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, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, 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 undersalt! Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
For a mouth watering step by step instructions, go to the Pioneer Woman’s blog entry here.
This is our version. Is your mouth watering yet?
Yeah, it really look and taste this good.
The chicken has a little crisp to it and the sauce was tangy, creamy, and full of flavor. More importantly, do you love mushrooms? I love mushrooms. Chip loves mushrooms. We were in heaven when we sat in front of the TV and ate our dadgum delicious pasta.
3 Comments so far
Leave a comment