Romano's Macaroni Grill Scaloppine Di Pollo

Recreate restaurant-quality magic at home with Romano's Macaroni Grill Scaloppine Di Pollo, a luxurious Italian-inspired dish perfect for any occasion. Tender, pan-seared chicken breasts are elevated with thin slices of prosciutto, tangy artichoke hearts, and briny capers, all smothered in a velvety lemon-butter cream sauce. Served over a delicate bed of angel hair pasta, this recipe combines bold, complementary flavors into every bite. With a combination of dry white wine, fresh lemon juice, and rich heavy cream, the sauce is perfectly balanced, while fresh parsley adds the finishing touch. Ready in under an hour, this savory yet sophisticated dish is perfect for entertaining guests or indulging in a date-night dinner. Make your kitchen the heart of Italian comfort with this irresistible chicken scaloppine recipe.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts (boneless, skinless)
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 6 tablespoons Unsalted butter
• 0.5 cup Dry white wine
• 0.25 cup Fresh lemon juice
• 0.5 cup Chicken stock
• 0.25 cup Heavy cream
• 4 slices Prosciutto (thinly sliced)
• 1 cup Artichoke hearts (quartered, canned or jarred)
• 3 tablespoons Capers
• 12 ounces Angel hair pasta
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Pound the chicken breasts to approximately 1/4-inch thickness using a meat mallet.

Step 2

Combine the flour, salt, and black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.

Step 3

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the white wine and lemon juice to deglaze the pan. Scrape up any browned bits with a wooden spoon.

Step 5

Pour in the chicken stock and bring the mixture to a simmer. Reduce the liquid by half, which should take about 5 minutes.

Step 6

Whisk in the remaining 4 tablespoons of butter and the heavy cream. Stir until the sauce is smooth and slightly thickened.

Step 7

Lower the heat and add the cooked chicken back into the skillet. Layer each piece of chicken with a slice of prosciutto and distribute the artichoke hearts and capers around the skillet. Spoon the sauce over everything.

Step 8

Cook the angel hair pasta according to the package instructions. Drain and toss with a small amount of olive oil to prevent sticking.

Step 9

Serve the chicken and sauce over the bed of pasta. Garnish with fresh parsley and enjoy this Italian classic.

Nutrition Facts

Serving size	(2075.8g)

Amount per serving	% Daily Value*
Calories	4454.6

Total Fat 175.0g	0%
Saturated Fat 73.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 928.2mg	0%
Sodium 6646.6mg	0%
Total Carbohydrate 388.5g	0%
Dietary Fiber 35.2g	0%
Total Sugars 18.2g
Protein 313.1g	0%

Vitamin D 90.5IU	0%
Calcium 326.3mg	0%
Iron 31.5mg	0%
Potassium 3146.7mg	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: 35.9%

Protein: 28.6%

Carbs: 35.5%