Chicken Scallopine

This is gonna look a lot like Italian fried chicken - but it's different! I work at Macaroni Grill and I FREQUENTLY remake our recipes at home because I'm gonna be honest - Mac Grill has GOOD food. I've been there over a year and I still am not sick of most of the stuff there. This recipe has a very lemony sauce and the flour coating on the chicken has fewer spices, which makes it different from generic fried chicken. Forgive the jumpiness of this post, I don't have good focus today.


Ingredients:
3-4 boneless skinless chicken breasts, pounded
2 cups flour
1 tbsp pepper
1 tbsp lemon pepper salt... stuff
1 tbsp garlic salt
1/8 cup lemon juice
1/2 cup wine
2 tbsp olive oil
1 cup butter
2 tbsp capers
1/3 bag/box capellini pasta

Defrost and pound your chicken breast. Next, prepare your batter. Mix the flour, pepper, lemon pepper,and garlic salt until it is evenly distributed. Coat the chicken in the mixture.

Over medium heat, combine olive oil and butter. Stir up the butter until it melts. Place the chicken in the pan and cook for about 2 minutes on each side. Make a whole in the center of the pan and drop in the lemon juice and capers. Mix it about a bit, then place a cover on the pan, leaving a little bit of air to come in and out. Cook for 6 minutes, turn, and do the same again.

During that time, cook and drain your pasta.

Reduce the heat to medium-low and add the wine. Mix that up, then cook again for another two minutes on each side.

Then it should be done. It should taste crazy lemony. It's really quite interesting.