Chicken Scallopini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 6 oz chicken breasts, pounded flat0.25 cups white flour 0.5 tsp each salt and pepper1 Tbsp unsalted butter2 Tbsp Olive Oil0.25 cups dry white Wine1 cup low sodium chicken stockJuice of 0.5-1 lemon1 thinly sliced lemon (8 slices)1 tbsp capers (drained and rinsed)3Tbsp chopped fresh parsley
Trim the chicken breasts (remove the tenderloin - see tip) and flatten to about 1/4 inch thick between two pieces of plastic wrap (or in a big ziploc). Using the (unopened) bottle of wine works for me, but a mallet or rolling pin also works.
start heating your olive oil and butter in a pan over medium-high heat.
Season the chicken with salt and pepper.
Once your pan is nice and hot and the butter has stopped foaming, dredge your chicken in the flour, shake off the excess and put it in the pan (you will probably only fit 2 at a time in the pan).
Cook until the edges on the top of the chicken start to turn white (about 4 minutes) without moving or peeking at the underside, then flip. The chicken should be nicely browned. Cook on the second side for another 3-4 minutes.
Remove from the pan to a clean plate and cook the other two breasts. Either loosely tent with foil or if you're not using your oven, put them in there with the temp on low to keep the chicken warm while you make the sauce.
Pour the 1/4 cup of wine into the pan and scrape up the brown bits on the bottom of the pan with a wooden soon or spatula.
Let the wine reduce to about 1/2, then add the chicken stock. keep stiring and and reducing the sauce to 1/2-3/4 cup total.
While it's reducing, slice your first lemon thinly.
Once the sauce is almost reduced squeeze half the other lemon into to sauce and add the capers. Stir and give a taste. Add more lemon juice, salt and pepper until you're happy with it. Add the parsley.
Put the lemon slices in the sauce and cook for a minute or two, then turn off the heat.
Plate by putting 1 breast on each plate, lay two lemon slices on each breast, then top with a few spoonfuls of sauce (or alternatively, you can put the sauce at the bottom and place the chicken on top - keeps the chicken a bit crispier)
Serving Size: 4 large chicken breast servings
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
start heating your olive oil and butter in a pan over medium-high heat.
Season the chicken with salt and pepper.
Once your pan is nice and hot and the butter has stopped foaming, dredge your chicken in the flour, shake off the excess and put it in the pan (you will probably only fit 2 at a time in the pan).
Cook until the edges on the top of the chicken start to turn white (about 4 minutes) without moving or peeking at the underside, then flip. The chicken should be nicely browned. Cook on the second side for another 3-4 minutes.
Remove from the pan to a clean plate and cook the other two breasts. Either loosely tent with foil or if you're not using your oven, put them in there with the temp on low to keep the chicken warm while you make the sauce.
Pour the 1/4 cup of wine into the pan and scrape up the brown bits on the bottom of the pan with a wooden soon or spatula.
Let the wine reduce to about 1/2, then add the chicken stock. keep stiring and and reducing the sauce to 1/2-3/4 cup total.
While it's reducing, slice your first lemon thinly.
Once the sauce is almost reduced squeeze half the other lemon into to sauce and add the capers. Stir and give a taste. Add more lemon juice, salt and pepper until you're happy with it. Add the parsley.
Put the lemon slices in the sauce and cook for a minute or two, then turn off the heat.
Plate by putting 1 breast on each plate, lay two lemon slices on each breast, then top with a few spoonfuls of sauce (or alternatively, you can put the sauce at the bottom and place the chicken on top - keeps the chicken a bit crispier)
Serving Size: 4 large chicken breast servings
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 299.3
- Total Fat: 13.9 g
- Cholesterol: 88.6 mg
- Sodium: 449.1 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.7 g
- Protein: 31.5 g
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