This dish was inspired by a recent lunch at the Macaroni Grill. Chicken & Shrimp Scaloppine was a new menu item and so I decided to try it even though I think it is nothing more than MG's Chicken Scaloppine with a few shrimp added.
The flavor however, was great and I wanted to try to duplicate it. There are a lot of copycat recipes on the web for Macaroni Grill's Scaloppine di Pollo. They don't include shrimp however and they make enough to feed an army. Using the list of ingredients as a guide, I just kinda winged it and the results turned out great-tasting.
Instead of doing the chicken scaloppine style (pounded very thin) I grilled it and cut it into strips. I also used some DeCio handmade Spinach Basil Garlic pasta which was a perfect match for this dish.
Chicken & Shrimp with Lemon Butter Sauce
2 oz lemon juice
1 oz white wine
2 oz heavy cream
1/2 pound (2 sticks) butter
2 boneless, skinless chicken breasts
3 oz pancetta
6 oz button mushrooms, sliced
6 oz artichoke hearts, quartered
1 tablespoon capers
Grill the chicken breasts. Let them cool slightly and cut into 1/2-inch wide strips.
Start a large pot of salted water boiling for the pasta. When the water is boiling add the pasta.
Heat the lemon juice and wine in a small saucepan over medium heat. Bring to a boil and reduce by 1/3. Add the cream. Simmer, stirring often until the mixture thickens slightly. Cut the butter into slices and add a slice or two at a time, whisking continually. Salt and pepper to taste. Set aside but keep it warm.
Heat 2 tablespoons of butter in a large saute pan. Add the shrimp. Let the shrimp cook for about a minute and then turn them over. When the shrimp are pink but still slightly translucent remove them from the pan and set them aside.
Saute the mushrooms and pancetta. Add the chicken. and continue sauteing long enough to reheat the chicken. Add a little white wine to deglaze the pan and incorporate the fond into the mixture. Add the shrimp. Pour about a quarter of the lemon butter sauce into the pan and toss to coat.
About tis time the pasta should be al dente. Place a serving of the pasta on each plate. Top with the chicken/shrimp/etc mixture. Pour a little lemon butter sauce on top and garnish with parsley.