BELINDA'S VERSION OF CARINO'S CHICKEN SCALOPPINI
I took a copycat Macaroni Grill recipe and adapted it to have "Carino's ingredients" (except for mushrooms, which I don't care for, but you could add them with the onions, if desired). My friends and I, who are all Carino's Chicken Scallopini freaks LOVED this! Hope you do, too!
Provided by Belinda in Austin
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
- Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).
- Remove from pan, and keep warm.
- Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
- Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
- Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
- Update: I tried this, using prebreaded/precooked chicken breast strips (the real thing, not "formed"), which I thawed slightly, and then cooked in the pan (as in the original recipe). I also subbed real bacon bits, for the precooked bacon slices, and chopped tomatoes (from a jar). This cut out some time and steps, and it was still great! I only used 2 sticks of butter, and it's still plenty rich, too.
Nutrition Facts : Calories 1061.1, Fat 71.5, SaturatedFat 39.6, Cholesterol 253.8, Sodium 824.7, Carbohydrate 50.8, Fiber 0.7, Sugar 1.6, Protein 50.2
CHICKEN SCALOPPINE LIKE CARINO'S
I had to try to find a recipe for this. It is scrumptious! From Uncle Phaedrus' website. EDIT 2/18/2013 - Having made this several times, and taking one of the reviews in to account, I've decreased the salt to 1/2 teaspoon and changed the 1 tsp of garlic salt to 1/2 tsp garlic powder. In cooking, I've also made the change to A) dredge the chicken breasts in flour prior to sauteing, and B) remove them to a warmer while making the sauce, then spooning the sauce over the crispy scallops when plating. This is now EVEN BETTER! :)
Provided by kstrating
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine Lemon Butter (first four) ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
- Once combined, keep refrigerated until needed.
- Put Spaghetti on to boil & prepare as you usually would, to al dente.
- While it is cooking:.
- Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet. (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts).
- In a warm saute pan, melt butter.
- Dredge chicken in flour.
- Saute chicken in butter until it is golden browned & *JUST* done.
- Remove to a warm plate or warming plate or oven.
- To pan, add tomatoes, mushrooms, bacon, and spice mixture.
- Simmer until tomatoes begin to dissolve.
- Add heavy cream and allow to boil to the middle of pan.
- Remove from heat, add one cup lemon butter, and fold together to make sauce.
- Plate spaghetti, top with scallop of chicken & spoon sauce over.
Nutrition Facts : Calories 814.5, Fat 60.6, SaturatedFat 35.4, Cholesterol 191.9, Sodium 738.8, Carbohydrate 46.2, Fiber 2.2, Sugar 2, Protein 21.5
SPICY SPAGHETTI SKILLETINI
This is a very tasty dish that is served at Johnny Carino's. My recipe is a Copy Cat.
Provided by Jo Ann Duren
Categories Pasta
Number Of Ingredients 8
Steps:
- 1. Add dry spaghetti to a pot of boiling salted water. Once spaghetti has been cooked according to package directions, drain and set aside (rinse under cool water to prevent pasta from sticking together.
- 2. Meanwhile-use large cast iron skillet-heat olive oil. Add onions till caramelized and 1/2 way through cooking onions add bell peppers.
- 3. Once bell peppers are softened and onions translucent, add minced garlic and saute until fragrant.
- 4. Add marinara sauce, crushed red pepper and cooked pasta.
- 5. Simmer over low medium heat 10 minutes. Serve hot.
- 6. Shrimp may be added to this recipe and other veggies if you like.. (Like tomatoes, parsley, red crushed pepper, olives and adding spices and heavy creme.
CHICKEN SCALLOPINI
While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
Provided by Strangecacti
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
- Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
- Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
- Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g
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