The Realtors Chicken Scallopini 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.

THE REALTOR'S 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 until it is an even thickness.
• Place the flour in a shallow dish; dredge each chicken breast on both sides with the flour.
• Melt the garlic butter in a large skillet over medium heat until it stops foaming.
• 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, 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, chicken base and water.
• Stir to combine. Reduce to a simmer.
• Adjust salt and pepper again; stir the parsley into the sauce.
• Remove the chicken breasts to serving plates.
• Serve the sauce over the chicken.
• Garnish each serving with a lemon slice.

TWISTED CHICKEN SCALLOPINI

Steps:

• Cut blood orange in half and set aside.
• Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat.
• Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again.
• Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden.
• Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.

JOHNNY CARINO'S COPYCAT CHICKEN SCALLOPINI RECIPE - (3.4/5)

Steps:

• LEMON BUTTER: Combine the 4 sticks of margarine, 8 sticks of butter, 1/4 cup lemon juice, 1/2 cup white wine, and 2 teaspoons of chopped garlic into a mixing bowl and beat at a medium speed until a smooth consistency in the butter is formed. Once combined, keep refrigerated. CHICKEN SCALLOPINI: Into a warm pan, combine melted plain butter, chicken breasts, tomatoes, mushrooms, bacon, salt, black pepper, and garlic salt. Sauté until chicken begins to brown and tomatoes begin to dissolve. Add heavy cream and allow to boil in the middle of the pan for about 5 minutes or until thickened slightly. Remove from fire, add lemon butter, and fold together to make sauce. Serve over spaghetti.

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.