Hard Cider Sauced Chicken Scallopine Recipes

CHICKEN SCALLOPINI

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.

HARD CIDER-SAUCED CHICKEN SCALLOPINE

Steps:

• 1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large saute pan or skillet over medium-high heat. Add as many chicken cutlets as will fit comfortably, working in batches to keep from crowding the pan or skillet. Cook for 2 to 3 minutes, until the first side is nicely browned; turn them over and cook for 3 to 4 minutes or until the cutlets are cooked through. Adjust the heat as necessary to keep the pan or skillet hot, but not smoking. Transfer the cooked chicken to a platter as you work. 2. When all of the cutlets are cooked, add the remaining 1/2 tablespoon of oil to the pan or skillet along with the onion and a pinch of salt. Cook over medium heat for 3 to 4 minutes, until the onion has softened. Add the celery and apple; cook for 3 to 4 minutes, stirring once or twice, until the celery is tender. 3. Whisk in the broth and 1 1/4 cups of the hard cider, the mustard and brown sugar. Increase the heat to medium-high; once the mixture comes to a boil, cook for about 5 minutes, stirring a few times, until it has reduced by half. 4. Dissolve the cornstarch in the remaining 1/4 cup of the cider in a cup to form a slurry; add that to the pan or skillet, whisking to incorporate and slightly thicken the sauce. 5. Return the chicken cutlets and any accumulated juices to the pan or skillet and reduce the heat to low; allow

CHICKEN SCALOPPINE WITH PICCATA SAUCE

Steps:

• Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
• Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
• In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
• Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.

CHICKEN SCALOPPINE

Steps:

• Melt half the butter in a large saute pan add the mushrooms and saute until tender. Remove from pan and set aside.
• Melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink.
• Remove from pan and add green onions, wine and boullion. Bring to a boil and simmer until reduced by half. Add cream and cook until slightly thickened. DO NOT BOIL.Return mushroms and chicken to pan and reheat.

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

CHICKEN SCALLOPINE WITH LEMON CREAM SAUCE

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.

CHICKEN SCALLOPINI WITH MUSHROOM SAUCE

Steps:

• Chicken Scallopini:.
• Pound chicken breasts to 1/8" thick.
• Heat butter & olive oil in pan.
• Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through.
• Keep warm while preparing sauce.
• Mushroom Sauce:.
• Add butter & olive oil to pan chicken was cooked in, & saute mushrooms.
• Add wine & chicken broth, cook till reduced to half original amount.
• Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce.
• Stir in cream, season with salt & pepper, heat through.
• Serve over chicken.

CHICKEN SCALLOPINE

Steps:

• Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
• Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
• In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
• Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.

MEGHANN'S CHICKEN SCALLOPINI

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.