ROMANO’S MACARONI GRILL’S | Chicken Scaloppine

Okay, Romano (whoever you are), you had me at Prosciutto and Artichokes.  I see that combo on a menu and I don’t need to read any further.  That’s what I’m ordering.  Then throw in the mushrooms, capers and lemon cream sauce?  C’mon!  This chicken scaloppine dish is incredible.

Of all the Italian-American chain restaurants, I would have to say that Romano’s Macaroni Grill is my favorite.  In my opinion, I feel that their menu items offer more “authentic” Italian choices.  Now I am not an expert in Italian cuisine, but I have traveled through Italy and I did sleep at an Holiday Inn Express last night.  So, that counts.

Like, take for example, the fact RMG offers Broccolini on their sides menu.  And they even spell “scaloppine” the proper Italian way. That says everything right there, right?

Why do I feel all of my Italian web page visitors cringing right now?

Because, they are.  That’s why.

But whatever, I have nothing but complete love for all things Italian.  Their zest for life is enviable, the people and countryside are gorgeous and hospitable, and their food is simply the best.

Once while in Italy, my husband and I stopped in Parma to buy the famous Parmesan cheese, Parma Prosciutto and a loaf of Italian crusty bread. We ate the “picnic” on the road in our rented Fiat on route from Milan to Florence. An experience I will never forget…clearly!  Maybe my next go around, I’ll come back as an Italian.

For a fun Italian restaurant night, at your house, serve the Chicken Scaloppine  with The Olive Garden’s Fettuccine Alfredo and The Olive Garden’s House Salad and Buon Appetito!

Romano's Macaroni Grill's Chicken Scaloppine

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Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 1090 calories 75 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Four 5-ounce thinly sliced chicken breasts, skinless
• ½ cup dry white wine
• ½ cup heavy cream
• 2 cups Cremini (Bella) mushrooms, sliced 1/8”
• 6 slices prosciutto, sliced ½”
• 1 can quartered artichokes hearts, drained
• 2 TBL capers, drained
• 1 stick unsalted butter, divided in 4 quarters
• 3 TBL garlic, minced
• 1/4-1/2 cups EVOO for sauteing + 1 TBL
• 1 lemon, juiced (1/4 cup)
• 1/8 tsp. white pepper
• 1 cup all purpose flour
• Kosher salt & cracked pepper, to taste
• Parsley, minced for garnish

Instructions

In a large saute pan and on a med-high heat, heat the olive oil (about 1/2 inch in pan) until it shimmers.

Season both sides of the chicken breasts with salt and pepper. Pour flour on a dry plate and coat both sides of each chicken breast with the flour. Saute the seasoned and floured chicken until an internal temperature of 165 F, about 4 minutes per side. Remove from pan and set aside on parchment paper.

Wipe the pan clean. Heat additional 1 TBL of EVOO until it shimmers. Saute the minced garlic until fragrant. Add the mushrooms and saute until golden brown. Add the prosciutto and cook 2 minutes longer.

Add the wine and allow the alcohol to cook off. Whisk in the heavy cream, lemon juice, white pepper and butter, 1 quarter at a time.

Add the artichoke hearts, capers and salt and pepper, to taste. Allow the mushroom/artichoke sauce to simmer on low until it reduces by 1/3, stirring frequently.

Once the sauce has reduced, submerge the chicken breasts in the sauce and cook an additional 30-45 seconds longer.

 the chicken and top each breast with 1/4 of the mushroom/artichoke sauce.

Top with minced parsley, for garnish.

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