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.
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.
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
1/2 cup heavy cream
1 tablespoon capers
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.
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