Top Secret Recipes | Romano's Macaroni Grill Chicken Scaloppine Recipe



Home >> Recipes >> Romano's Macaroni Grill® >> Romano's Macaroni Grill Chicken Scaloppine Recipe  
Romano's Macaroni Grill Chicken Scaloppine Recipe
Romano's Macaroni Grill Chicken Scaloppine
By Todd Wilbur

Recipe Type: Entree
Calories: 1110
Cook Time: 30 minutes
Recipe Rating: 4.8 (39 reviews)
 
Menu Description: " Chicken breast, mushrooms, artichokes, capers & smoked prosciutto in lemon butter with pasta."

Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter sauce surround sauteed chicken breasts and angel hair pasta for this unique and satisfying take on a traditional dish. This clone ranks in the top three most requested recipes on my hit list from the 227-unit Romano's Macaroni Grill. The successful Italian chain is part of the Brinker group of restaurants that controls several other high-profile casual eateries including Border Mexican Grill, Maggianos, and Chili's.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

Sauce 
1 tablespoon white wine
...
        
APRIL ZOTOS  
Submitted on: 01/13/11
I made this for my boyfriend tonight, while the recipe itself was good and the combination of flavors was very good; my sauce also separated and curdled and at the end I was left with a sauce that was 2 sticks of pure melted butter. I will try it again and maybe not use so much butter or I will make sure not to pour the cold cream into the hot liquid.
Terrie W.  
Submitted on: 01/25/10
Delicious! I couldn't believe how easy this was to make. My husband loved it and said it tasted just like Macaroni Grill's dish, which btw, is our favorite dish on their menu. Definitely worth buying.
rose4marie  
Submitted on: 10/05/09
Great dish, wonderful flavor, however I will use a smaller amount of pasta next time and probably use Fettuchini as we prefer a thicker pasta. Paul, if your sauce splits/curdles you may be putting the cold heavy cream in the pan while the sauce is still extremely hot......let the sauce cool for a minute or two before adding it. You may find that if you successfully add the cream it may still curdle if you have mixture over to high a heat. When working with heavy cream take everything slowly up to the desired heat and keep mixing and keep an eye on it. Hope this helps.
 
Submitted on: 09/01/09
I would give this a 10 if I could - definitely company worthy! I did add the zest of the lemon, because why not?! The butter sauce would be excellent on lobster, shrimp, etc.
melodyscookin  
Submitted on: 08/20/09
Made this dish for 25 people for a luncheon, and they raved. It's a keeper. They all cleaned there plates and I think a few may have licked them clean.
Mama Merlo  
Submitted on: 08/20/09
Wonderful! This recipe is better than the dish served at Romano's. I make it often and have substituted smoked bacon for prosciutto. Highly recommended.
Chatty Cathy  
Submitted on: 01/15/07
My dish turned out very good even though I omitted the prosciutto and capers only because I had none on hand. I served it with parmesan cheese and it even tasted great leftover.
Tommy  
Submitted on: 03/03/06
Pretty darn close. The only problem is that I live in Japan and some of the recipe items are not readily available. That said, I was not disapointed. In fact, since I can control the ingredients I can fine tune it to my tastes.
John  
Submitted on: 02/07/06
OUTSTANDING! Easily a $29.95 dish at any upscale restaurant. If there were a 6-star rating, this dish would get it!
Paul  
Submitted on: 01/04/06
My sauce splits/curdles each time - what am I doing wrong? Still tastes great!
Trish  
Submitted on: 12/12/05
This recipe is great!!!! Fixed it for a friends family and it was a hit! So rich and truly divine. My new favorite! (it's just as good if not better as leftovers too!)
Chris  
Submitted on: 11/14/05
This was yummy! We loved it. I will make this a regular dish in our house.
Diane  
Submitted on: 11/06/05
Excellent! Just like the real thing without having to go out. Rave reviews and easier to do than I thought. Keep up the great sleuthing jog.
Jo A  
Submitted on: 11/04/05
OMG This is the first recipe I have ever attempted to do by TSR. It was great! It's hard to find the meat for this dish though. Any substitute suggestions? Other than that 5 stars!
V. Long  
Submitted on: 11/01/05
Fixed this for hubby's BD last weekend! Yummy! You could just eat the sauce with a spoon! It's a keeper.
Suzanne  
Submitted on: 10/27/05
This recipe is delicious!!! It tastes just like the restaurant. It's not the easiest recipe to do, but it's worth it!
Marita & Marijo  
Submitted on: 10/25/05
We pick special reipes to fix together and this is at the top of our list! The sauce was fantastic and flavors great. We used palm hearts and it worked.
Kristina  
Submitted on: 10/21/05
Great recipe...I put some mitzah cheese on top...Yummy! It's much easier to get pre-chopped prosciutto.
Martha  
Submitted on: 10/14/05
This was a great recipe!
Cyndi  
Submitted on: 10/12/05
Wonderful recipe, did not have artichoke, so we used fresh spinach. Thanks for a great meal!
Brian Machtolff  
Submitted on: 10/12/05
Very good!!! Even better the next day as leftovers..
Diona  
Submitted on: 10/11/05
A truly great recipe. This is one to wow the friends and family with.
Jan from NJ  
Submitted on: 10/10/05
I guess I did something wrong because my sauce curdled (sp?). I didn't get back in time to check it out. Oh well, can't give it a good rating!
Christina  
Submitted on: 10/10/05
LOVED IT!!!! I've never been to Romano's but have had something similar at The Cheesecake Factory that also included roasted garlic and a sprinkling of parmesan before serving. So I added those 2 things and I'm IN LOVE!!!!!!!!!!!
cat  
Submitted on: 10/10/05
Excellent...new family favorite.
Ann Whitlow-Jones  
Submitted on: 10/09/05
This recipe was wonderful. I served it to my family and brought meals-on-wheels to my mother. She thought it was wonderful. I think the amount of pasta (16 oz. pkg) was excessive for the amount of chicken. But otherwise, this recipe is surely a keeper! Two thumbs up!
Jim Girzone  
Submitted on: 10/09/05
SuperFABulous!
Linda McClure  
Submitted on: 10/06/05
Absolutely wonderfull!!
Jeff Upton  
Submitted on: 10/06/05
I have a new favorite recipe. Thank You
*sparklediva*  
Submitted on: 10/04/05
Simply Amazing. This is my families new favorite meal. (Even the 6 & 7 year old loved it) I would rate this recipe 10 stars if I could and so easy to prepare too!
Debbie  
Submitted on: 10/04/05
There isn't a Macaroni Grill where I live so everytime we go out of town that is where I want to go. I always get this Chicken Scallopine because it is so good. Great recipe.
Debbie Musson  
Submitted on: 10/04/05
This was not only delicious but pretty easy to prepare. Great dish for company.
Ian  
Submitted on: 10/04/05
Todd you have done it again. This recipe is the very best I have tried in the last several months. It couldn't match the origianl any closer without improving on it.
J  
Submitted on: 10/04/05
This is a great recipe but why rinse out the pan after cooking the chicken? Those chicken bits left in the pan are awesome!
Luis Guillermo  
Submitted on: 10/04/05
Deliciosa
Patt  
Submitted on: 10/04/05
Simply wonderful!!
steve Rauchfuss  
Submitted on: 10/04/05
WOW,,it was too easy,,and a wonderful flavor,,I sure impressed my friends with "MY" secret new plate,,LOL,sorry,,no credit was shared here! LOL
Susan  
Submitted on: 10/03/05
Great recipe-very yummy comfort food
Chris  
Submitted on: 10/03/05
This is a fabulous recipe! I lightened up the sauce, though, using about 2-3 Tablespoons of Shedd's Spread, a cup of Chicken Broth, and a pint of half and half. Cook it a bit longer to thicken it up, but saves calories over 2 sticks of butter!!! I also used more capers (we love it tangy!) - the balance between the salty ham and meat, and the tangy lemon and capers is fabulous!