Chicken Scallopine With Arugula And Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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

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 SCALOPPINI WITH LEMON-CAPER SAUCE



Chicken Scaloppini with Lemon-Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

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 WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

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.

More about "chicken scallopine with arugula and lemon recipes"

2017-03-05 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 …
From cafedelites.com


2021-02-07 Coat the chicken pieces in flour. Add the oil and 1 tablespoon of butter to a large skillet. Let the skillet heat up over medium-high heat for a few minutes until it's hot. Cook chicken in two batches. Cook the chicken for about 4 minutes on the first side and another 2-3 minutes on the second side (ensure chicken …
From saltandlavender.com


2020-05-12 In a large skillet over medium-high heat, heat oil. Add chicken …
From delish.com


2021-01-10 Cook for 2-3 minutes until reduced by half. Stir in the chicken stock, lemon juice and butter. Bring the mixture to a boil and then turn the heat to low. Add the half and half or heavy cream to the pan stirring to combine. Return the chicken to the pan and cook for 10-15 minutes or until the chicken …
From thesuburbansoapbox.com


2017-04-03 Home / Eats / Italian Recipes. Chicken Scallopini. Meggan Hill. April 3, 2017 • Updated September 21, 2021. 5 from 22 votes. Leave a Review Jump to Recipe. Facebook 0 Pin 0 Reddit 0 Email 0 Print 0. Chicken Scallopini has lightly breaded cutlets tossed in a warm lemon …
From culinaryhill.com


2019-04-22 Chicken Scallopini Sandwich – A delicious lightly seasoned meat-free chick’n scallopini patty on Parmesan toasted wheat bun with fresh arugula and lemon …
From lifecurrentsblog.com


2018-03-21 Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken …
From foodnetwork.com


Balsamic Pork Scallopine Recipe - share-recipes.net best www.share-recipes.net. Balsamic Pork Scallopine Recipes. 1 hours ago Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken …
From therecipes.info


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.
From pinterest.com


Chicken Scallopine With Arugula and Lemon. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 15 min ; cook: 0 hr ; total: 15 min ; Print Save. US Metric. servings: Summary. 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. Ingredients. 1 bunch (6 ounces) arugula…
From mealplannerpro.com


Lemon Cilantro Chicken Recipe | Allrecipes hot www.allrecipes.com. Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour. Step 2 Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon …
From therecipes.info


More about "chicken scaloppine with arugula lemon and parmesan recipes" CRISPY CHICKEN AND ARUGULA SALAD RECIPE - SWEETPHI 2021-08-05 · For the salad. 6-8 cups arugula. 1/2 cup Parmesan cheese shaved. 1 lemon …
From tfrecipes.com


Chicken Scaloppine with Arugula, Lemon, and Parmesan recipe: Try this Chicken Scaloppine with Arugula, Lemon, and Parmesan recipe, or …
From bigoven.com


Chicken Scaloppine with Arugula, Lemon, and Parmesan. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 0 hr ; cook: 0 hr ; total: 0 hr ; Print Save. US Metric. servings: Summary. The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken …
From mealplannerpro.com


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 …
From eatyourbooks.com


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.
From pinterest.nz


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 …
From pinterest.ca


2012-01-26 To revisit this recipe, visit My Account, then View saved recipes. Close Alert. Chicken Scaloppine with Arugula, Lemon, and Parmesan. Recipes & …
From epicurious.com


2011-05-13 Scallopini is the name for a thin slice of meat, usually chicken or veal. When dredged in flour and pan-fried, it is called scaloppine. One type of scallopini dish is piccata, which includes a pan sauce of lemon, capers, white wine or sherry, and butter. The dish is often referred to as piccata and scallopini …
From thespruceeats.com


Get Lemon Parmesan Chicken with Arugula Salad Topping Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes ; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Healthy; Family Dinners; Game Day; Valentine's Day; Comfort Food; See All Recipes. Recipe of the Day. Nian Gao. Trending Recipes…
From carrot.recipes.does-it.net


Slice chicken breast in half horizontally to make two thin scallopini; season with salt and pepper. 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 …
From bensbakery.ca


Related Search