Best Chicken Scallop Recipe | Little Luna
Chicken scallops are a delicious chicken and lemon butter pasta. The delicious butter chicken and pasta combination is irresistible, perfect for dinner any night of the week.
This particular recipe is also very simple. It takes a little time, but it’s easy to do. This is my favorite place for delicious recipes (simple and delicious!) Whether you are cooking dinner for your family or company, this is definitely one of the recipes that everyone likes. For more delicious weekend pasta, try Italian Sausage Pasta, Pasta Primavera and Crock Pot Mac and Cheese.
What are chicken scallops?
You know how much we love the chicken and pasta here! ! How can you not when they are almost always delicious and loved by the whole family? ! 😉
Today’s scallop chicken recipe happens to be another delicacy, which my mother got from reading the news one day (thank you, mother!) She tried it and it was very popular! !Like I said, I’m not sure how Will not It will be popular when you have breaded chicken and pasta with lemon butter sauce.
Scallops are an Italian dish in many forms. It consists of thinly sliced meat, scooped out with flour or breadcrumbs, and then fried in one of various reduced sauces. For this version, the chicken is coated in breadcrumbs and then fried in a lemon butter sauce.
How to make scallops
Cook. Cook the pasta according to the box instructions.
hot. When cooking pasta, heat about 1 TB of oil and 2 tons of butter in a large frying pan.
Brown. Coat the chicken in breadcrumbs and fry in your pan until browned and cooked through. Remove the chicken from the pan.
boil. In a medium saucepan, heat the lemon juice and chicken broth over medium heat. boiled.
simmer. Reduce to low to medium calories. Add the cream and simmer until the mixture thickens. Slowly add the butter until combined.
Combine. Add the pasta to the lemon butter sauce. Season with salt and pepper. Add the chopped chicken to the pasta.
Decoration and service. Garnish with parsley and serve.
Prompt, add and store
Add flavor: For a more delicious sauce, try using the same frying pan as you cook the chicken. After the chicken is cooked and removed from the frying pan, drain all the oil. Add chicken broth or white wine and lemon juice, then follow the recipe instructions.
spaghetti: I like to use flat noodles, but any long noodles will do. Also, depending on how spicy you like the pasta, use anywhere between ¾-1 pound of noodles.
Chick: You will want 4 thinly sliced chicken breasts. You can find them on the market or make your own. Do it yourself: buy 2 large chicken breasts. Cut them in half lengthwise. Use the flat side of a meat mallet to mash them into thin slices.
- Mushrooms, capers, tomatoes, spinach, zucchini
- Add bacon crumbles,
- Use pork slices or veal slices
- Parmesan cheese
- Fresh chives
- Add chili flakes and heat
How to store/reheat: Store leftovers individually or together in an airtight container for 2-3 days. You can also freeze leftovers for 4-6 weeks.
Reheat: If applicable, defrost. If you can remove the chicken from the pasta, fry it in a pan until hot and crispy. eliminate. Add the pasta to the pot and heat it slowly over a low heat. Add a little milk to make the cream smoother. Once the heat turns and the chicken on top. If you are in a hurry, you can also use a microwave oven.
You can also complete the meal in the following ways:
For more chicken pasta recipes, please check:
Course main course
Preparation time 5 minutes
30 minutes cooking time
Total time 35 minutes
Calories 1377 kcal
Author Little Luna
- 4 thin chicken breasts, skinless and boneless
- 1 tbsp oil sauté
- 2 tablespoons butter sauté
- 2 cups Italian seasoned breadcrumbs or Panko
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pound pasta cooked
- Parsley for garnish
Lemon Butter Sauce:
- 4 ounces fresh lemon juice
- 1/4 cup chicken broth (or white wine)
- 1/2 cup heavy whipping cream
- 1 cup butter
Cook the pasta according to the box instructions.
When cooking pasta, heat about 1 TB of oil and 2 tons of butter in a large frying pan.
Coat the chicken in breadcrumbs and fry in your pan until browned and cooked through. Remove the chicken from the pan.
In a medium saucepan, heat the lemon juice and chicken broth over medium heat. boiled.
Reduce to low to medium calories. Add the cream and simmer until the mixture thickens. Slowly add the butter until combined.
Add the pasta to the lemon butter sauce. Season with salt and pepper.
Add the chopped chicken to the pasta. Garnish with parsley and serve.
The recipe is adapted from ABC 15.
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