Chicken Scaloppine With Spinach and Linguine

Name: Chicken Scaloppine With Spinach and Linguine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams fresh asparagus; 2 Tbsps butter; 59 milliliters capers, rinsed and drained; 591 milliliters chicken broth; 680 grams chicken cutlets (about; 177 milliliters all-purpose flour; 2 Tbsps all-purpose flour; 3 Tbsps fresh lemon juice; 1 Tbsp lemon zest; 454 grams package linguine; 2 Tbsps olive oil; 6 servings Grated Parmesan cheese; 2 teaspoons pepper, divided; 2 plum tomatoes, seeded and chopped; 2 teaspoons salt, divided; 255 grams package fresh spinach, thoroughly washed

Chicken Scaloppine With Spinach and Linguine might be just the main course you are searching for. One portion of this dish contains roughly 50g of protein, 21g of fat, and a total of 707 calories. This recipe serves 6. This recipe covers 44% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of parmesan cheese, butter, capers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.

Ingredients you will need

Asparagus

Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking.

Ingredients you will need

Asparagus

Linguine

Drain; return to pan. Stir in spinach; cover and keep warm over low heat.

Ingredients you will need

Spinach

Equipment you will use

Frying Pan

Combine 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag.

Ingredients you will need

Pepper

All Purpose Flour

Salt

Equipment you will use

Ziploc Bags

Add chicken cutlets; seal bag, and shake to lightly coat.

Ingredients you will need

Chicken Cutlet

Shake

Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250 oven on a wire rack.)

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Wire Rack

Frying Pan

Oven

Whisk 2 Tbsp. flour into skillet, and cook 30 seconds.

Ingredients you will need

All Purpose Flour

Equipment you will use

Frying Pan

Whisk

Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet.

Ingredients you will need

Salt And Pepper