Romano's Macaroni Grill Chicken Scaloppine

Indulge in the rich and zesty flavors of Romano's Macaroni Grill Chicken Scaloppine, a restaurant-inspired dish perfect for elevating any dinner table. This Italian-American classic features tender, pan-seared chicken breasts coated in a delicate lemon butter sauce, perfectly complemented by earthy mushrooms, salty prosciutto, and briny capers. A splash of fresh lemon juice and creamy chicken stock add layers of flavor, while the dish is elegantly served over a bed of al dente linguine. With just 45 minutes from prep to plate, this recipe strikes the perfect balance between gourmet sophistication and approachable simplicity. Whether it's a special occasion or a weeknight treat, this creamy chicken scaloppine recipe promises to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 6 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 cup Mushrooms, sliced
• 3 slices Prosciutto, thinly sliced
• 2 tablespoons Capers
• 0.25 cup Lemon juice, freshly squeezed
• 1 cup Chicken stock (unsalted)
• 0.5 cup Heavy cream
• 12 ounces Linguine pasta, cooked and drained
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Using a meat mallet or heavy rolling pin, pound each chicken breast to about 1/4-inch thickness between two sheets of plastic wrap or parchment paper.

Step 2

In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.

Step 3

In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken and set aside on a plate lined with paper towels.

Step 4

In the same skillet, add the sliced mushrooms and sauté until softened, about 5 minutes. Add the prosciutto and cook for another 2-3 minutes until slightly crispy.

Step 5

Stir in the capers, lemon juice, chicken stock, and heavy cream. Mix well and bring the sauce to a simmer. Allow it to cook for 5 minutes or until slightly thickened.

Step 6

Return the chicken to the skillet, coating it with the lemon butter sauce. Let it simmer for another 2-3 minutes to heat through.

Step 7

Serve the chicken and sauce over a bed of freshly cooked linguine pasta. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(1902.1g)

Amount per serving	% Daily Value*
Calories	3544.2

Total Fat 177.9g	0%
Saturated Fat 81.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 908.0mg	0%
Sodium 4297.8mg	0%
Total Carbohydrate 208.0g	0%
Dietary Fiber 12.6g	0%
Total Sugars 7.7g
Protein 263.4g	0%

Vitamin D 14IU	0%
Calcium 164.9mg	0%
Iron 16.6mg	0%
Potassium 1207.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 30.2%

Carbs: 23.9%