Gluten Free Chicken Scaloppini Pasta Recipe
Scaloppini is a delicious Italian dish consisting of thin slices of meat that are coated in flour and served in a reduction sauce. There are a variety of types, including tomato/wine, caper/lemon, mushroom/wine, and pizza-style.
This Gluten Free Chicken Scaloppini Pasta recipe is my own version of scaloppini, featuring a combination of two varieties – caper/lemon and mushroom/wine. The rich, savory, buttery flavor of this dish makes it an indulgent dinner that tastes as though it came from a fine restaurant when really, it was made simply … at home!
Like most Italian dishes, I thought this dish could only get better if served with pasta. I used Sam Mills gluten free corn and rice penne – it holds up well, even when drenched in sauce!
- Kosher or fine sea salt
- 1 (12-ounce) box Sam Mills gluten free corn and rice penne
- 1 pound boneless skinless chicken breasts
- ¼ cup gluten-free all-purpose flour
- Freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 pound white mushrooms cleaned and sliced
- 1 cup dry white wine
- ½ cup heavy cream
- Juice of 1 lemon
- ½ cup chopped parsley
- 2 tablespoons capers
- ½ cup grated Parmesan cheese plus more for serving
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, rinse with hot water, drain again, and set aside.
Pound the chicken breasts thin between two sheets of waxed paper. Slice the chicken into ½-inch strips. Combine the flour with ½ teaspoon salt and ¼ teaspoon of pepper. Toss the chicken strips in the flour mixture, coating well.
In a large skillet, heat the oil over medium-high heat. Add the butter and let it melt. Working in batches, add enough chicken to the pan so that they are in a single layer and the pan is not over-crowded. Cook until golden brown, about 2 minutes per side. Remove from the skillet. Add the mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until they release their liquid and start to brown. Add the wine and cook, stirring occasionally, until it reduces by half and starts to thicken, about 5 minutes. Add the reserved pasta and the chicken, cream, lemon juice, parsley, capers, and ½ cup Parmesan cheese. Cook, stirring, until everything is heated through and the sauce coats everything.
Serve immediately with more Parmesan.
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