Chicken Scallopini
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Scallopini calories by ingredient
Introduction
My version of this dish. If you want to serve it with pasta, I would up the amounts for the sauce, skip the lemon slices and finish your pasta with the sauce in the pan prior to serving. I prefer it with a nice veggie side (green beans or asparagus are great!) My version of this dish. If you want to serve it with pasta, I would up the amounts for the sauce, skip the lemon slices and finish your pasta with the sauce in the pan prior to serving. I prefer it with a nice veggie side (green beans or asparagus are great!)Number of Servings: 4
Ingredients
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4 6 oz chicken breasts, pounded flat
0.25 cups white flour
0.5 tsp each salt and pepper
1 Tbsp unsalted butter
2 Tbsp Olive Oil
0.25 cups dry white Wine
1 cup low sodium chicken stock
Juice of 0.5-1 lemon
1 thinly sliced lemon (8 slices)
1 tbsp capers (drained and rinsed)
3Tbsp chopped fresh parsley
Tips
The 1/2 breasts I get from the store are usually about 8 oz - removing the tenderloin (that little piece on the inside that is a bit of flap) usually gets them down to about 6 oz. Reserve the tenderloins for another day. Cooked, you should end up with a 4-4.5 oz serving of chicken. (recipe is calculated with 18 oz of cooked chicken nutritional values)
Directions
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.
Member Ratings For This Recipe
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