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Chicken Scaloppini Recipe

Chicken Scaloppini

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

Showing 31-40 of 84

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  • on October 08, 2009

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    My family LOVED this chicken scaloppini. I did cut the butter in half for the sauce and it was still fantastic. I left everything else per the recipe. I usually do not make recipes twice...too many that I want to try... but I will be willing to make this again for my family or company.

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  • on October 07, 2009

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    This was the best recipe for Scaloppini. So creamy, butttery and lemony. Lots of flavor. The only thing I added was a little minced garlic. YUMMY!!

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  • on October 04, 2009

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    It's pretty bad that it's SUNDAY, and I want to watch cooking shows, that I can't allow my daughter to watch this show. I never know what NASTY words, or suggestions she is going to say, and that I will have to explain to my daughter. Feel sorry for her grandson.

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  • on August 25, 2009

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    This recipe is staying in my foodnetwork recipe box. My family enjoyed this dish and I will test it on the in-laws. I followed the recipe to a T, except I use turkey bacon instead of the panchetta. Paula, my husband wants me to make your chicken divan next. Thanks

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  • on June 28, 2009

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    My family all loved this dish! I followed many of the other reviewers' advice in cutting back on the butter. Although the additional butter may have made the sauce a little creamier, I didn't think it was worth the added fat. To serve, I mixed half the sauce with the pasta, topped each serving with a piece of chicken, a scoop of the vegetable mixture and then drizzled the remaining sauce over that.

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  • on May 21, 2009

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    As usual, Paula delivers the goods. This dish is outrageously good. I used the following substitutions, and didn't sacrifice one shred of flavor:

    - onions in place of mushrooms (our household has a mushroom allergy - same quantity

    - gluten-free baking mix in place of all-purpose flour

    - Pasta Joy brand rice pasta in place of semolina fettucini

    I added lemon zest to the sauce because we like things extra-lemony, and in the sauce I used half the butter Paula used (and it was still SUPER-buttery and delicious.

    The only other thing I changed was related to the serving. We divided the sauce in half, tossed half with the pasta to make sure it was well-coated, then plated the saucy pasta, topped with the chicken, drizzled on the remaining sauce, then added the sauteed veggies on top. Sheer perfection!!

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  • on May 16, 2009

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    Loved this dish , better than any macaroni grill dish!

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  • on April 08, 2009

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    I took this dish to a friend who had surgery and taste tested if before it went out the door. Oh my gosh is all I can say. It's amazing! Very flavorful and not too complicated. My friend called me today and raved about it. I also cut the butter in half (just couldn't use 4 sticks of butter in one recipe!. I'd recommend it highly.

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  • on April 07, 2009

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    I never comment on any of the recipes I try, however, I had to with this one. My husband and I have a rotating dinner party with 3 other couples. I always try new recipes on them, being close friends I know they will be honest. They have all requested it again and one of the guys has not stopped commenting 5 months later. I know most people thank the chef, I would like to thank all of you who took the time to leave a review, if not for you I would have never tried this dish. I am going to serve it in 2 days to my in laws.


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  • on March 29, 2009

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    I have been making this recipe for years, it is one of my family's favorite and that is why I gave it 5 stars, but it is the exact recipe as Macaroni Grill's chicken scaloppini. I appreciate Paula bringing these recipes to us but she should not take the credit for them being her own.

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