Recipes from the Christmas Party

Chicken Scaloppine

Lemon butter Sauce

• 4 ounces lemon juice (1/2 C)
• 2 ounces white wine or chicken broth (1/4)
• 4 ounces heavy cream (1/2 C)
• 1 lb cold butter (4 sticks) Yes, a full pound!

Chicken and Pasta

• 12-15 chicken tenders or 6 chicken breasts
• Olive oil, for sautéing chicken and mushrooms
• 1 cup flour, seasoned with salt and pepper, for dredging
• 6 ounces bacon, cooked and drained
• 12 ounces mushrooms, sliced
• 12 ounces artichoke hearts, chopped
• 1 heaping tablespoon capers
• 1 lb angel hair pasta, cooked
• chopped parsley, for garnish

Directions:

1. To make the sauce:
2. Heat the lemon juice and white wine in a saucepan over medium heat.
3. Bring to a boil and reduce by one-third.  This step boils off the alcohol in the wine.
4. Add cream and simmer until mixture thickens (3 to 4 minutes).
5. Slowly add butter with a wire whisk until completely incorporated.
6. Season with salt and pepper.
7. Remove from heat and keep warm.
8. To make chicken and pasta:
9. Cook pasta and drain
10. Pound the chicken between two pieces of plastic wrap so that the chicken is about 3/8” thick.
11. Heat a small amount of oil large skillet.
12. Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through. This only takes a few minutes because the chicken has been pounded thin.
13. Remove chicken from pan.
14. Add some of the mushrooms to the pan with a little oil. The mushrooms should only cover the bottom of the pan.
15. Heat until mushrooms soften and a slightly brown on each side.
16. Remove from pan and cook the next batch until you have cooked all of the mushrooms.
17. Put all of the mushrooms back in the pan.
18. Add the bacon, capers and the chopped artichoke hearts to the pan.
19. Add the chicken back to the pan.
20. Add half of butter sauce to chicken mixture and toss.
21. Taste and adjust. Add more sauce if needed.
22. To serve:
23. Place chicken mixture over pasta on each plate.
24. Add a little more sauce to each.
25. Garnish with parsley.

If you want to make this ahead of time keep the sauce, chicken, artichoke-mushroom-bacon-caper mixture, and pasta separate until you are ready to serve.

If you keep the sauce over night it may separate. Just heat it up in over the stove and whisk it back together. It doesn’t do great in the microwave.


Deanna's Bread Sticks

1 Tbsp. yeast
1 Tbsp powered milk
3 cups flour
 1 Tbsp butter
1/2 tsp salt
1 1/3 cup warm water
2 Tbsp. sugar

Put into bread machine or mix by hand and knead for 10 minutes. let rest for 10 minutes. Knead again for 10 minutes.  This is called pestering the dough.  You can actually pester the dough several more cycles if time permits.  This creates a tougher crust on the bread sticks so they are not like dinner rolls but more like french bread.  When the dough is ready, roll out to 1/2 inch thick and cut into strips. Place on a greased cookie sheet.

Topping:

1/3 cup butter, melted
2 Tbsp. olive oil
1/2 tsp. garlic powder
 1/2 tsp dried parsley
1/2 tsp. lemon and herb seasoning (McCormick Perfect Pinch, you can get it at Albertsons)
1/2 tsp. seasoning salt
salt
Parmesan cheese

Combine all ingredients, except cheese. Brush butter mixture on bread sticks after you put them on the pan and before they rise. Sprinkle with salt and Parmesan cheese. Let rise for 30 to 40 minutes. Bake in a preheated 375 oven for 10 to 15 minutes or until browned.