Belinda'S Version Of Carino'S Chicken Scaloppini

Name: Belinda'S Version Of Carino'S Chicken Scaloppini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces lemon juice; 3 ounces white wine; 4 ounces heavy cream; 3/4 lb butter; 1 3/4 lbs chicken tenders (or boneless breasts, pounded thin); 2 tablespoons olive oil; 2 tablespoons butter; 1/2 - 3/4 cup flour, seasoned with garlic pepper salt; 12 slices pre- cooked bacon, chopped; 2 roma tomatoes, chopped; 1/2 onion, thinly sliced (I used purple, for color); 12 ounces thin spaghetti, cooked

Servings: persons

3 ounces lemon juice
3 ounces white wine
4 ounces heavy cream
3/4 lb butter
1 3/4 lbs chicken tenders (or boneless breasts, pounded thin)
2 tablespoons olive oil
2 tablespoons butter
1/2 - 3/4 cup flour, seasoned with garlic pepper salt
12 slices pre- cooked bacon, chopped
2 roma tomatoes, chopped
1/2 onion, thinly sliced (I used purple, for color)
12 ounces thin spaghetti, cooked

1
["Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).", "Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).", "Remove from pan, and keep warm.", "Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.", "Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.", "Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.", "Update: I tried this, using prebreaded/precooked chicken breast strips (the real thing, not ""formed""), which I thawed slightly, and then cooked in the pan (as in the original recipe). I also subbed real bacon bits, for the precooked bacon slices, and chopped tomatoes (from a jar). This cut out some time and steps, and it was still great! I only used 2 sticks of butter, and it's still plenty rich, too."]

1677

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 ounces lemon juice, 3 ounces white wine, 4 ounces heavy cream, 3/4 lb butter, and more.

Yes, Belinda'S Version Of Carino'S Chicken Scaloppini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!