Breastofchickenscala Recipes

BREAST OF CHICKEN SCALA

Breast of Chicken Scala image

This was one of the first recipes I learned to make and it has been a staple in our household for years. The chicken always turns out juicy and tender! 6 ww points per serving for those who keep track.

Provided by jenpalombi

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 boneless skinless chicken breast halves
1/4 cup flour
4 tablespoons butter
1 (10 1/2 ounce) can beef consomme
1/2 cup light sour cream
1 teaspoon salt

Steps:

Dredge each chicken breast in flour.
Melt butter in large saute pan. Add chicken and saute until golden brown on each side.
Add consomme. Reduce heat to low, cover and simmer for 45 minutes.
Stir in sour cream, salt and pepper. Simmer 10 minutes longer.
Serve each breast with a drizzle of the sauce.
(Note: the sauce will be thin, like au jus. If you prefer a gravy-like consistency, add a little flour and whisk until thickened).

Nutrition Facts : Calories 254.2, Fat 12.8, SaturatedFat 6.8, Cholesterol 102.6, Sodium 929.7, Carbohydrate 5.8, Fiber 0.1, Sugar 0.1, Protein 27.6

CHICKEN BREASTS PROVENçAL

Chicken Breasts Provençal image

Categories Chicken Low Cal Bastille Day Dinner Healthy Potluck Gourmet New York Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 pound ripe plum tomatoes
4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup chicken stock or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon finely shredded basil

Steps:

Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

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