Chicken Scallopini & Spaghetti Squash


  • 1 spaghetti squash
  • 3 Chicken Scallopini (breasts)
  • 1/3 cup all-purpose flour
  • 2 tbsp EVOO
  • 2 tbsp Adoro’s Butter Olive Oil
  • Salt & Pepper
  • ½ onion, finely chopped
  • 2 gloves garlic, minced
  • juice of 1 lemon
  • 1 tbsp Capers, drained
  • ½ cup dry white wine
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • ½ cup parsley, chopped
  • ½ cup cherry tomatoes, halved


  1. Preheat oven to 400 degrees
  2. Cut squash in half and remove seeds. Drizzle inside with olive oil and salt and pepper. Roast for 30 to 40 minutes or until lightly browned on the outside.
  3. Halve each chicken breast horizontally, yielding two thin pieces per breast.
  4. Pat chicken dry and dip in flour, shaking excess off.
  5. In a large skillet over medium-high heat, heat oil. Add chicken and cook until deeply golden, about 3 minutes per side. Remove and set aside.
  6. Reduce heat to medium. Add Olive Oil, capers, onion and garlic – cook about 2 minutes. Stir in white wine, broth, and lemon juice and season with salt and pepper – simmering 2-3 minutes. Add tomatoes stirring occasionally. Stir in cream and let thicken.
  7. Return chicken to skillet and spoon sauce over to coat.
  8. Place chicken over spaghetti squish, add extra sauce on top and garnish with parsley before serving.
  9. Try drizzling the maple balsamic for an added sweetness.