Chicken Scallopine With Arugula And Lemon Recipes

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CHICKEN SCALOPPINE WITH ARUGULA, LEMON, AND PARMESAN



Chicken Scaloppine with Arugula, Lemon, and Parmesan image

The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
Olive-oil, cooking spray
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
8 ounces arugula (about 1 bunch)
1 ounce Parmesan cheese, such as Parmigiano-Reggiano
4 lemon wedges

Steps:

  • One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
  • Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in pan; they should lay flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe skillet clean; repeat with remaining chicken.
  • Whisk together lemon juice and 4 teaspoons oil in a large bowl. Add arugula; toss to coat. Divide among four plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. Shave cheese with a vegetable peeler, and divide shavings evenly among the plates. Serve with lemon wedges.

Nutrition Facts : Calories 295 g, Cholesterol 103 g, Fat 11 g, Fiber 2 g, Protein 44 g, Sodium 480 g

CHICKEN SCALOPPINE



Chicken Scaloppine image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

2 chicken breasts, halved lengthwise
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Serving suggestion: Roasted Garlic and Mushroom Risotto, recipe follows
1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Steps:

  • Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
  • In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  • Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  • In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  • Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  • Reserve 3 cups for another use.

CHICKEN SCALLOPINE WITH ARUGULA AND LEMON



Chicken Scallopine With Arugula and Lemon image

These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

1 bunch (6 ounces) arugula, large stems removed
Coarse salt and freshly ground pepper
8 small chicken cutlets, each about 1/4-inch thick
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 lemon, quartered
2 ounces Parmigiano-Reggiano, thinly shaved with a vegetable peeler

Steps:

  • Divide arugula among 4 plates, leaving center of each empty; season with salt and pepper. Season chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Working in batches so as not to crowd, place cutlets in pan and cook until golden brown on bottom, about 2 minutes. Flip and continue to cook until completely cooked through, 2 to 3 minutes. Transfer to plates, next to arugula. Wipe out pan and repeat with remaining oil and chicken. Drizzle with oil, scatter with cheese, and serve, with lemon wedges.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING



Lemon Parmesan Chicken with Arugula Salad Topping image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Steps:

  • Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
  • Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
  • Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
  • Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
  • Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

CHICKEN SCALOPPINE WITH ARUGULA, LEMON, AND PARMESAN



Chicken Scaloppine with Arugula, Lemon, and Parmesan image

Categories     Chicken     Side     Parmesan     Lemon     Arugula

Yield serves 4

Number Of Ingredients 9

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
Olive oil cooking spray
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
8 ounces arugula (about 1 bunch)
1 ounce Parmesan cheese, such as Parmigiano-Reggiano
4 lemon wedges

Steps:

  • One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
  • Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in the pan; they should lie flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe the skillet clean; repeat with the remaining chicken.
  • Whisk together the lemon juice and 4 teaspoons oil in a large bowl. Add the arugula; toss to coat. Divide among 4 plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. With a vegetable peeler, shave the cheese over the plates, dividing it evenly. Serve with lemon wedges.
  • Fit to eat recipe
  • (Per serving)
  • Calories: 295
  • Fat: 11g
  • Cholesterol: 103mg
  • Carbohydrate: 6g
  • Sodium: 480mg
  • Protein: 44g
  • Fiber: 2g

CHICKEN SCALLOPINI WITH LEMON BUTTER PASTA RECIPE - (4.4/5)



Chicken Scallopini with Lemon Butter Pasta Recipe - (4.4/5) image

Provided by cherwest

Number Of Ingredients 15

6 chicken breast tenders
Salt
Freshly ground black pepper
2-3 servings spaghetti
1/2 large onion
3 cloves garlic
6 apple wood bacon slices
5 strings fresh thymes
6 mushrooms
10 cherry tomatoes
1 cup heavy whipping cream
2 Tbsp. butter
Juice of 1/2 lemon
Salt
Freshly ground black pepper

Steps:

  • 1.Pound the chicken tenders with meat pounder to flatten them. Season them with salt and pepper. Diced onion and bacon into small pieces and slice garlic. 2.Start boiling water to cook pasta in a large pot. When the pasta is cooked, drain water but please remember to keep ½ cup of the water that was used to cook the pasta. Set aside if the pasta sauce is not cooked yet. 3.Meanwhile in a large frying pan, heat olive oil on medium heat. Fry the chicken on both sides until slightly browned. Transfer onto a plate and set aside. 4.In the same frying pan, sauté the onions and garlic for 1-2 minutes. 5.Add the bacon and cook until onions become translucent. 6.Add the thyme and mushrooms and sauté until mushrooms become soft. 7.Add the tomatoes, cream, butter, and lemon juice. Bring it to a simmer and season with salt and pepper to taste. If you add bacon, it's already salty so be careful not to make it too salty (keep in mind the pasta will make the sauce more bland). Remove from heat. 8.By this time pasta is cooked already, so add the pasta in the pan and toss it in the creamy sauce. Slowly stir in the pasta water to loosen up and thin out the sauce. 9.Add the chicken to the pan and toss lightly so that chicken will warm up. Serve the pasta on the serving plates, top with the chicken and sauce. Garnish with arugula and sprinkle grated Parmesan cheese. Serve immediately.

EASY CHICKEN MILANESE WITH A LEMONY ARUGULA SALAD



Easy Chicken Milanese with a Lemony Arugula Salad image

A super flavorful dish of chicken cutlets topped with a refreshing simple salad - a very satisfying meal!

Provided by Marilena Leavitt

Categories     Main dish

Time 40m

Yield 4

Number Of Ingredients 19

For the chicken:
4 4-5 oz. boneless, skinless chicken breast halves (or, two, 8 oz. pieces)
¾ cup all-purpose flour
2 large eggs
1 cup fresh bread crumbs (or, dried, unseasoned breadcrumbs)
½ cup panko breadcrumbs
½ cup Parmesan cheese, finely grated
--- fine sea salt & freshly ground pepper
½ tsp. garlic powder (optional)
4 TBSP. olive oil
2 TBSP. butter (or, more olive oil)
1 TBSP. fresh parsley, finely minced
1 lemon cut into wedges, for serving
For the salad:
1½ TBSP. lemon juice
3 TBSP. olive oil
--- --- sea salt and ground black pepper
3 cups baby arugula
½ sm. red onion, sliced into paper thin ribbons (or, 1 small shallot)

Steps:

  • Preheat the oven to 200° F (this is to keep the first batch of cutlets warm while you cook the rest).
  • Prepare the chicken: Pat dry the chicken breasts and place them on a cutting board. Butterfly each chicken breast in half lengthwise by cutting to, but not through, the opposite side using a sharp knife and holding it parallel to the cutting board. This will leave you with four, butterflied portions. Open up the piece of chicken like a book (each half should be about ¼-inch thick. If thicker than that, place the chicken between two pieces of wax paper or plastic wrap and pound it to about ¼-inch thickness, using the flat side of a meat tenderizer. See note *, below.). If the chicken breasts are larger (about 8 oz. each), use only 2 of them and butterfly each into two separate cutlets, leaving you with four, individual portions of about 4 oz. each.
  • Prepare your workstation: Put the flour in one shallow and wide bowl (or, a soup plate). Beat the eggs and place them in a second shallow bowl. Combine the breadcrumbs, panko and Parmesan cheese and place that in a third shallow bowl. Season both sides of your chicken with the salt, pepper and garlic powder. One by one, dredge the seasoned chicken in the flour, shaking off any excess, then dip it in the egg wash, then dredge it in the breadcrumb mixture; pat it lightly. Transfer the chicken pieces to a wire rack and chill them uncovered for at least 30 minutes, or, refrigerate for up to 8 hours.
  • For the salad: Pour the olive oil and the lemon juice in a small jar and season with salt and pepper. Shake well to combine and set aside. In a bowl toss together the arugula and thinly sliced onion or shallot ribbons.
  • Set a large, non-stick, 12-inch skillet over medium heat. Add half of the olive oil and half of the butter and swirl it around. When it is hot, slip in two cutlets (or, as many as can fit comfortably without overlapping), making sure to let them fall away from you so you do not get burned. Cook for 3 minutes, or, until golden brown on the first side. Flip and cook 2-3 minutes more or until cooked through (cooking time will depend on the thickness of the chicken). Using tongs, transfer the chicken to an ovenproof plate, sprinkle lightly with a little salt and pop them into the oven to keep warm. At this point, if the butter in the skillet looks burnt, wipe the pan clean. Add the remaining olive oil and the remaining butter and cook the two other cutlets.
  • Arrange the chicken on a warmed serving platter, or, place on individual plates and sprinkle with the parsley. Drizzle the dressing over the salad and mix to combine. Top each chicken with some of the salad. Serve immediately, with a lemon wedge on the side.

CHICKEN SCALLOPINI



Chicken Scallopini image

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Provided by Strangecacti

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 12

1 clove garlic, pressed
¼ cup butter, softened
2 skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20 capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices

Steps:

  • In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
  • Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
  • Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g

LEMON-CILANTRO CHICKEN SCALOPPINE (SCALLOPINE OR SCALLOPINI)



Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini) image

I searched 'Zaar for this and did not find a recipe like this. The spelling of "scaloppine" is per the original recipe. Hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) My sister sent me the link for this; it's from myrecipes.com but I'm posting here because 'Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. Copied from the site, but reworded as necessary for 'Zaar's preferences. Serving size per original recipe, but I've approximated prep and cook times. I couldn't figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, I used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn't really missed. The flavors were wonderful!

Provided by blancpage

Categories     Chicken Breast

Time 22m

Yield 4 breast halves, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves (5 to 6 oz. each)
1/2 cup all-purpose flour
4 teaspoons olive oil
1 teaspoon olive oil
2 garlic cloves, peeled and minced
2/3 cup chicken broth (skim off fat)
1 teaspoon lemon peel, grated
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (original recipe lists as hot chile flakes)
2 tablespoons fresh cilantro, chopped
salt and pepper
lemon wedge

Steps:

  • BASIC CHICKEN SCALOPPINE (first three ingredients).
  • Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
  • Sprinkle both sides lightly with salt and pepper.
  • Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
  • Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
  • Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.
  • Repeat to cook remaining chicken in 2 more teaspoons oil.
  • LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
  • You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
  • Keep basic chicken scaloppine warm in a 200° oven.
  • Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.
  • Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.
  • Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
  • Yield.
  • Makes 4 servings.

Nutrition Facts : Calories 251.4, Fat 9.1, SaturatedFat 1.5, Cholesterol 75.5, Sodium 262.4, Carbohydrate 13, Fiber 0.6, Sugar 0.3, Protein 27.6

CHICKEN SCALOPPINE WITH LEMON



Chicken Scaloppine With Lemon image

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 20m

Yield 12 servings

Number Of Ingredients 13

About 1 1/2 pounds boneless chicken thighs
Salt
Black pepper
1 cup all-purpose flour, or more as needed
1 1/2 cups fresh bread crumbs, or more as needed
3 eggs
2 tablespoons extra virgin olive oil, plus more as needed
3 tablespoons butter, plus more as needed
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley, plus more for garnish
Lemon wedges for serving

Steps:

  • Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
  • Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
  • Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
  • Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
  • When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
  • Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN SCALLOPINE WITH LEMON CREAM SAUCE



Chicken Scallopine with Lemon Cream Sauce image

No need to wait until your next visit to an Italian restaurant to enjoy chicken scallopine. This easy-to-make recipe is sure to become a new family favorite.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 Tbsp. olive oil
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1/3 cup flour
1 jar (15 oz.) CLASSICO Light Creamy Alfredo Pasta Sauce
2 Tbsp. fresh lemon juice
1/8 tsp. ground nutmeg

Steps:

  • Heat oil in large skillet on medium heat. Meanwhile, dip chicken, 1 breast at a time, into flour, turning to evenly coat both sides of each breast with flour. Gently shake off excess flour.
  • Add chicken, in batches to hot skillet; cook 2 to 3 min. on each side or until done. Remove from skillet, reserving drippings in skillet; cover chicken to keep warm.
  • Stir pasta sauce and lemon juice into reserved drippings; cook 2 min., stirring constantly to scrape browned bits from bottom of skillet. Cook additional 3 to 5 min. or until sauce is heated through, stirring frequently. Stir in nutmeg. Serve over chicken.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

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From bigoven.com
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CHICKEN SCALLOPINE WITH ARUGULA AND LEMON RECIPE | EAT ...
Save this Chicken scallopine with arugula and lemon recipe and more from Martha Stewart Living Magazine, June 2016: The Food Issue to your own online collection at EatYourBooks.com
From eatyourbooks.com
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CHICKEN SCALLOPINI IN LEMON- CAPER SAUCE - CINDY'S TABLE
Directions. On a poultry safe board season the chicken with salt and pepper. Heat a large sauté pan over medium heat. Once hot add in 1 tablespoon of oil and butter/ghee. Once the butter is melted in batches add in chicken and sauté each side for 2-3 minutes. Set aside on a plate tented with foil during each batch.
From cindystable.com
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LEMON CHICKEN SCALLOPINI RECIPE - THE SUBURBAN SOAPBOX
Instructions. Whisk together the flour, garlic powder, onion powder, salt and pepper. Dredge the chicken in the flour mixture to coat on all sides. Set aside. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add the chicken to the skillet and cook for 4-5 minutes or until golden brown.
From thesuburbansoapbox.com
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CREAMY LEMON CHICKEN SCALLOPINI - GLUTEN FREE, KETO ...
2018-04-17  · Instructions. Slice each chicken breast in half, making four fillets. Sprinkle the chicken breasts with salt on both sides and rub minced garlic on them. Heat butter and olive oil in a cast iron skillet and add the chicken breasts to the …
From myfoodstory.com
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LEMON BUTTER CHICKEN SCALLOPINI • SALT & LAVENDER
2021-02-07  · Transfer the chicken to a plate and cover it loosely with foil to keep it warm. To the skillet, add the wine (or broth) and lemon juice. Let it bubble until it's reduced by half, then turn off the heat and stir in the remaining 2 tablespoons of butter. Add the chicken back to the pan and spoon some sauce over top of the chicken and sprinkle ...
From saltandlavender.com
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CHICKEN SCALLOPINE WITH ARUGULA AND LEMON RECIPE | RECIPE ...
Mar 30, 2018 - These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese. Mar 30, 2018 - These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese. Pinterest. Today. Explore. When autocomplete results …
From pinterest.ca
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CHICKEN SCALLOPINI WITH LEMON-CAPER MAYO | BEN`S
In skillet, heat butter and oil over medium heat; sauté chicken for 3 to 4 minutes per side or until golden and no longer pink inside. Mix together mayonnaise, lemon juice, lemon zest and capers; spread over half of the slices of bread. Top with arugula, tomatoes and chicken; cap with remaining bread. Made With
From bensbakery.ca
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CHICKEN SCALLOPINI - CULINARY HILL
2017-04-03  · In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil. Add wine and lemon juice to skillet, scraping up any brown bits from the bottom.
From culinaryhill.com
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LEMON CHICKEN SCALLOPINI – GOING MY WAYZ
2022-03-20  · Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm. Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted.
From goingmywayz.com
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CHICKEN SCALOPPINE WITH ARUGULA, LEMON, AND PARMESAN
4 boneless, skinless chicken breast halves (about 6 ounces each) 1/2 teaspoon coarse salt; Freshly ground pepper; Olive-oil, cooking spray; 4 teaspoons fresh lemon juice
From mealplannerpro.com
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CHICKEN SCALOPPINE WITH LEMON AND HERBS RECIPE | NONNA BOX
2018-07-13  · Dredge the chicken in the flour and shake off the excess. In a 12-inch nonstick sauté pan, heat the butter and olive oil over medium-high heat. Sauté the chicken in small batches for 2 minutes on each side. Add the lemon juice to the pan to thicken the sauce. Bring to a light boil and simmer for 1 minute.
From nonnabox.com
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CHICKEN SCALLOPINE WITH ARUGULA AND LEMON | HEALTHY ...
Mar 30, 2018 - The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving. To prevent the arugula from wilting, let the chicken cool slightly before serving.
From pinterest.nz
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CHICKEN SCALLOPINE WITH ARUGULA AND LEMON RECIPE | RECIPE ...
Apr 21, 2016 - These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese. Apr 21, 2016 - These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese. Pinterest. Today. Explore. When autocomplete results …
From pinterest.com
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A SAUCY CHICKEN PICCATA RECIPE THAT CAN BE MADE WITH ...
1 day ago  · Step 3. Fry until deep golden on the bottom, about 3 minutes; flip and fry on the other side until deep golden brown, about 3 minutes. (The chicken should register 160 …
From washingtonpost.com
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BEST CHICKEN SCALLOPINI RECIPE - HOW TO MAKE CHICKEN ...
2020-05-12  · Season each piece with salt and pepper, then then dip each in flour, shaking off any excess flour. In a large skillet over medium-high heat, …
From delish.com
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CHICKEN SCALLOPINE - THE PIONEER WOMAN – RECIPES ...
2009-03-30  · Cook pasta according to package directions. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside. Throw mushrooms into the pan and stir.
From thepioneerwoman.com
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LEMON CHICKEN SCALLOPINI IN JUST 30 MINUTES! - LIFE, LOVE ...
2022-01-21  · Rinse and dry chicken cutlets with paper towels; season with salt and freshly ground black pepper. Combine flour and lemon zest in a shallow bowl. Dredge chicken and shake off any excess. Heat olive oil and butter in a large skillet until the butter is foamy. Cook chicken for 2 to 3 minutes on each side, until golden.
From lifeloveandgoodfood.com
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LEMON CHICKEN SCALOPPINE - LEMON CHICKEN SCALOPPINE WITH ...
Find calories, carbs, and nutritional contents for Lemon Chicken Scaloppine - Lemon Chicken Scaloppine With Arugula & Capellini and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up . About Food Exercise Apps Community Blog Premium. Lemon Chicken Scaloppine Lemon Chicken Scaloppine - Lemon Chicken Scaloppine With Arugula & Capellini. …
From androidconfig.myfitnesspal.com
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LEMON CHICKEN SCALOPPINI RECIPE - THE SPRUCE EATS
2021-04-18  · 6 large boneless, skinless chicken thighs. 2 tablespoons all-purpose flour. 1/2 teaspoon dried tarragon. 1/2 teaspoon salt. 1/8 teaspoon freshly ground black pepper. 2 teaspoons grated lemon rind. 1 tablespoon unsalted butter. 2 …
From thespruceeats.com
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VEAL SCALLOPINI RECIPE WITH LEMON AND CAPERS
2021-10-20  · Add the capers to the pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan. Whisk together and cook until the wine is reduced by at least half, about 2 …
From thespruceeats.com
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SCALOPPINE AL LIMONE RECIPE - MAPLEWOOD ROAD
2022-03-11  · Pat the boneless chicken thighs dry with a paper towel. Place in a ziploc bag and pound thin with a rolling pin or empty wine bottle to about ⅛” thick. Make sure each thigh is evenly thin, to ensure even cooking. Place the cutlets on a cutting board and season with about ½ teaspoon salt and ½ teaspoon pepper.
From maplewoodroad.com
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VEAL SCALOPPINE WITH TOMATOES RECIPES - FOOD NEWS
Step 1. Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside. Advertisement. Step 2. Heat olive oil in a large skillet over medium-high heat.
From foodnewsnews.com
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CHICKEN SCALLOPINI {WITH LEMON} - FAMILY TABLE TREASURES
2016-02-09  · Add wine and broth. Cook uncovered until the liquid has reduced a little, about 2-3 minutes. Remove chicken to a warm platter. Stir sour and half of lemon zest into the liquid in skillet. Heat over low heat, but do not boil. Pour sauce over scallopini and top with remaining zest. Or you can return chicken to skillet and serve in the skillet.
From familytabletreasures.com
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Top Asked Questions

How do you cook chicken and arugula together?
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Place the arugula in a large bowl.
Does this lemon chicken scallopini with lemon garlic cream sauce have Parmesan cheese?
This Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going! A lot of my readers have been asking if this Creamy Lemon Parmesan Chicken Piccata can be served without the addition of parmesan cheese.
What is the best sauce for chicken scallopini?
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going! Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet.
How long does it take to make lemon chicken scallopini?
Published: Apr 17, 2018 · Modified: Aug 25, 2020 by Richa · This post may contain affiliate links. Creamy Lemon Chicken Scallopini is a super quick recipe that takes less than 30 minutes to put on the table and has a delicious lemon sauce that you'll want to drink straight from the pan!

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