Not a Food Writer (Ree Drummond’s Chicken Scallopine)

Here’s the thing. I am not a writer like Luisa. I am not a chef like Lousia. I am not a baker like David. I am not a photographer like Adam. I am not a recipe developer like Jess. I am not a restaurant worker like Lauren. I am not a soon-to-be author like Deb. I am not a husband-meeter-through-my-blog like Molly. I am not a hard hitting investigative reporter like Ellise.

Bloggers intimidate me. They write well, take pretty photos and develop delicious recipes. They laugh about how their lives are falling apart around them, all while managing to continue posting every two days, regularly like clockwork. They develop amazing recipes while I’m just busy trying to use up leftovers in my fridge. They make insightful statements about the world around them while I’m still counting how many flights of stairs I climbed today (37.)

But, strangely enough, I feel a special kinship with perhaps the most famous food blogger of all, The Pioneer Woman.

(a) She went from little black dress city to jeans and boots country. I did the opposite.
(b) She’s homeschooling her children. I was homeschooled until college.
(c) She has four children. I am the oldest of four.
(d) She cooks with butter. I cook with butter.

Enough said. Here is one butter and cream filled dish and with that, I am going back to my regularly scheduled life, because it’s currently 2:12 am and my alarm goes off at 5:45 am and when it goes off, I can’t pretend to be a blogger anymore. I have to go pretend to be a med student. It’s like Halloween, only every day.

Ree Drummond's Chicken Scallopine

You want Chicken Scallopine? This makes Chicken Scallopine. It tastes exactly right. Also, it’s amazingly easy. Also – cream+butter+wine+capers+lemon+ Parmesan cheese? Enough said. That’s too many good things in one go, already.

I added a little seasoning salt to my chicken breading and upped the capers, otherwise, the recipe is unchanged.

Chicken Scallopine

Adapted from The Pioneer Woman.

Feeds 6. Allow 40 minutes. 

1 pound linguine
6 boneless, skinless chicken breasts
1/2 teaspoon seasoning salt
2 tablespoons flour
4 tablespoons butter
2 tablespoons olive oil
12 ounces button mushrooms
1 cup dry white wine or chicken broth
1 lemon
1/2 cup heavy cream
1 tablespoon capers
Chopped parsley
Parmesan cheese

1) Start the water boiling for the linguine. When it is boiling, cook the pasta according to the package instructions.
2) Pound the chicken breasts between two sheets of foil or parchment paper until they are of a uniform thickness.
3) Combine the flour and seasoning salt on a plate, then dredge the chicken breasts through it.
4) Heat the butter and olive oil over medium heat until a drop of water skitters across the surface.
5) Fry the chicken breasts, two or three at a time, just until cooked. (2-3 minutes on each side.) Remove the chicken breasts to a plate and cover with foil.
6) Once all the breasts are cooked, immediately add the mushrooms to the frying pan and stir quickly to coat in butter and oil.
7) Add the wine and squeeze in the lemon and stir well to deglaze the pan. Allow to boil down until the mushrooms are well cooked and the sauce has reduced a little bit.
8) Add the cream and capers and remove from heat.
9) Plate some of the linguine and a chicken breasts and generously spoon the mushroom sauce over all. Top with the parsley and Parmesan cheese.

Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information here. Here’s who’s joining this week.

Mary of One Perfect Bite | 
Mary of One Perfect Bite | Joanne of Eats Well With Others | Val of More Than Burnt Toast | Susan of The Spice Garden | Heather of girlichef | Miranda of Mangoes and Chutney | Jeanette of Jeanette’s Healthy Living | Kathleen of Bakeaway with Me | Sue of The View from the Great Island | Linda of There and Back Again | Kathleen of Gonna Want Seconds | Barbara of Moveable Feasts | Amy of Beloved Green | Linda of Ciao Chow Linda | Deborah of Taste and Tell | Barbara of Lines from Linderhof | Nancy of My Picadillo | Mireya of My Healthing Eating Habits | Veronica of My Catholic Kitchen

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11 Responses to Not a Food Writer (Ree Drummond’s Chicken Scallopine)

  1. Taryn this looks so good! Since I don't eat veal, I never think of making this dish, but with chicken it looks amazing. I'm love the idea of reviving these classic old Italian dishes, I want to dig right in.

  2. girlichef says:

    That's what is so great about food blogging…so many talents and variations of them. Always something to learn, something to strive for, something to identify with (and plenty of the opposites of those). I wonder how many of those people can claim the title med student? And, YUM!

  3. Mary says:

    That butter bond is nearly impossible to break :-). You will be soul sisters for life. I love the dish you chose to illustrate Ree's recipes. It looks gorgeous and sounds delicious. I hope school is going well. Have a great day. Blessings…Mary

  4. A Med student and still keeping up with blogging? That's pretty admirable. Nothing wrong with a little butter, its sure does add flavor.

  5. Butter always make it better. Get some rest my friend. tomorrow is another day. Thanks for sharing your recipe with us.

  6. Jeanette says:

    This is quintessentially Ree Drummond, rich, homey food. So fun to hear how you compare to her.

  7. bellini says:

    I think that you have your own voice in the blogging world and that is what every highfaluting blogger will tell you to do. Love this chicken scalloppine, one of my favourite dishes over pasta!

  8. Kathy says:

    I loved this post and I agree with bellini! Your scalloppine looks absolutely delicious! Enjoy your week!

  9. I just came across your page dedicated to the event of 50 Women Game-Changers of Food. You're putting a lot of effort into it. What a fabulous record!

  10. Joanne says:

    "It's like Halloween only every day" – that is EXACTLY right.I met P-Dub in person once, and I can say that she is equally as nice as you, also! So you two are really quite alike!I love her dishes for those moments when I want some super comfort food…this looks perfect!

  11. This is a great recipe! Love PW!

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