CHICKEN SCALLOPINI
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
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
MEGHANN'S CHICKEN SCALLOPINI
This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry!
Provided by Meghann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
- Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 14 g, Cholesterol 128.8 mg, Fat 30 g, Fiber 2 g, Protein 27.3 g, SaturatedFat 12 g, Sodium 95.9 mg, Sugar 5.3 g
CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
Steps:
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
CHICKEN SCALLOPINI AL POMODORO
Make and share this Chicken Scallopini Al Pomodoro recipe from Food.com.
Provided by Nancy I.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First marinade the chicken in 1/3 cup soy sauce for 15 minutes.
- Then dredge the chicken in the flour.
- Cook chicken in 3 TBSP oil in large skillet. 5 minutes per side.
- Remove chicken to serving plate.
- Add 1 TBSP oil to skillet. Then add green onions, tomatoes, wine, sugar and 1 TBSP soy sauce. Bring to a boil.
- Return chicken to skillet.
- Cover and simmer for 15 minutes. Serve over cooked fettucine noodles.
Nutrition Facts : Calories 718.9, Fat 19.6, SaturatedFat 3.3, Cholesterol 157.4, Sodium 1920.2, Carbohydrate 81.5, Fiber 4.9, Sugar 6.3, Protein 51.6
CHICKEN SCALOPPINE
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 SCALOPPINE WITH LEMON
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
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 POMODORO
This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.
Provided by Mysterygirl
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
- Heat oil in skillet.
- Season chicken with salt& pepper, then dust with flour.
- Saute chicken in oil till golden then remove to a platter.
- Pour off fat from pan.
- Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
- Add broth and lemon juice to pan.
- Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
- Add tomatoes and cream to pan.
- Heat through, then pour over the chicken.
- Sprinkle top with scallions for garnish.
Nutrition Facts : Calories 265.8, Fat 12.9, SaturatedFat 3.3, Cholesterol 85.8, Sodium 151.4, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 26.2
More about "chicken scallopini al pomodoro recipes"
BEST CHICKEN SCALLOPINI RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN SCALLOPINI – NICK STELLINO
From nickstellino.com
CHICKEN SCALOPPINE - COOKING WITH CURLS
From cookingwithcurls.com
CHICKEN SCALOPPINI WITH MUSHROOMS AND MARSALA
From nickstellino.com
CHICKEN POMODORO {20 MIN - EASY FAMILY RECIPES
From easyfamilyrecipes.com
BEST CHICKEN SCALLOPINI RECIPE | LIL' LUNA
From lilluna.com
CHICKEN SCALLOPINI - COOKING PROFESSIONALLY
From cookingprofessionally.com
CHICKEN SCALLOPINI WITH PROSCIUTTO, MOZZARELLA AND MARSALA
From wine4food.com
CHICKEN SCALLOPINI WITH MUSHROOM CREAM SAUCE - YUMMY ADDICTION
From yummyaddiction.com
WORLD BEST HEALTHY FOOD: CHICKEN SCALLOPINI AL POMODORO
From worldbesthealthrecipes.blogspot.com
CHICKEN SCALLOPINI AL POMODORO - KIKKOMAN HOME COOKS
From kikkomanusa.com
LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE
From cafedelites.com
CHICKEN SCALLOPINI RECIPE | SOUTHERN LIVING
From southernliving.com
CHICKEN SCALLOPINI WITH LEMON BUTTER PASTA - JUST ONE COOKBOOK
From justonecookbook.com
CHICKEN SCALLOPINI WITH PICCATA SAUCE - THE ANTHONY KITCHEN
From theanthonykitchen.com
CHICKEN SCALLOPINI - GALBANI
From galbani.ca
CHICKEN SCALOPPINI | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
From dairyfarmersofcanada.ca
CHICKEN SCALLOPINI - CULINARY HILL
From culinaryhill.com
BEST CHICKEN SCALOPPINE WITH BACON GARLIC KALE RECIPES | FOOD …
From foodnetwork.ca
LIDIA BASTIANICH'S CHICKEN SCALOPPINI RECIPE - TODAY.COM
From today.com
CHICKEN SCALLOPINI (QUICK & EASY) | KITCHN
From thekitchn.com
LEMON BUTTER CHICKEN SCALLOPINI - SALT & LAVENDER
From saltandlavender.com
CHICKEN POMODORO - FOOL A CARNIVORE
From foolacarnivore.com
CHICKEN SCALLOPINI - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
WHAT TO SERVE WITH CHICKEN SCALLOPINI? 6 GREAT ... - COOKINDOCS.COM
From cookindocs.com
CHICKEN SCALLOPINI - DINNER AT THE ZOO
From dinneratthezoo.com
LEMON CHICKEN SCALLOPINI WITH CAPERS AND OLIVES
From lifeloveandgoodfood.com
BEST CHICKEN SCALLOPINI AL POMODORO RECIPES | FOOD …
From foodnetwork.ca
CHICKEN SCALLOPINI WITH TOMATOES - PEACE LOVE AND LOW CARB
From peaceloveandlowcarb.com
CHICKEN SCALLOPINE - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN SCALLOPINI | SOUNDS FANCY, BUT IT'S AN EASY RECIPE!
From spicedblog.com
CHICKEN SCALLOPINI RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
CHICKEN SCALOPPINE WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
EASY CHICKEN SCALLOPINI - VALERIE'S KITCHEN
From fromvalerieskitchen.com
WHAT TO SERVE WITH CHICKEN SCALLOPINI? 7 BEST SIDE DISHES
From americasrestaurant.com
CHICKEN SCALLOPINI - DADS THAT COOK
From dadsthatcook.com
CHICKEN SCALLOPINI AL POMODORO RECIPE - FOOD.COM
From hartstr.japhar.com
CHICKEN IN LEMON SAUCE - SCALOPPINE DI POLLO AL LIMONE
From cookingwithnonna.com
WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
From woolworths.com.au
CHICKEN SCALLOPINI OVER PENNE AND TOMATO SAUCE - CTV
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love