Chicken Scallopini With White Wine Tomato Sauce 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.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

CHICKEN SCALLOPINI

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
• In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
• Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
• Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce. Garnish with fresh parsley and serve with lemon wedges.

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 SCALLOPINI WITH MUSHROOM CREAM SAUCE

Steps:

• Slice each chicken breast in half lengthwise to get 4 thin cutlets.
• Place each cutlet between two sheets of parchment paper or plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.
• Spread the flour on a plate and dredge the chicken pieces in it, lightly coating both sides. Shake off any excess flour.
• In a large skillet over medium heat, heat 3 tablespoons olive oil. Add the chicken pieces (work in batches if necessary) and cook 4-5 minutes on the first side, or until golden brown. Flip and cook another 4-5 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm.
• Return the empty skillet to the stove, add 1 tablespoon butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes.
• Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Pour in the heavy cream and cook for another minute.
• Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1/2 tablespoon flour. Add this butter mixture to the mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.
• Return the cooked chicken cutlets to the skillet, cover with the sauce, and serve over pasta or rice.

WHITE WINE CHICKEN SCALOPPINE WITH ROASTED ASPARAGUS AND CARROTS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Peel, trim, and cut carrot into 1/4" slices on an angle. (If carrot is 1" diameter or larger, halve before slicing.)Trim woody ends off asparagus.Mince garlic.Core tomato and cut into 1/4" dice.Stem and mince parsley. 2 Roast the Vegetables Place carrot and asparagus on separate halves of prepared baking sheet. Season each with 1 tsp. olive oil and a pinch of salt.Spread each into a single layer on their side. Roast until fork-tender, 15-17 minutes.While vegetables roast, prepare chicken. 3 Pound the Chicken Pat chicken breasts dry, and drizzle with 1 tsp. olive oil. Place chicken breasts in a disposable gallon-size bag. Gallon bags make clean up easier and are made of thicker plastic. If you don't have a disposable bag, use plastic wrap.Using a heavy object, pound chicken to an even 1/4" thickness. Season both sides with a 1/4 tsp. of salt and a pinch of pepper. 4 Cook the Chicken Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. 5 Make the Sauce Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and garlic. Stir constantly until golden and aromatic, 30-45 seconds.Add white wine and cook until mostly evaporated, 1-2 minutes.Remove from burner. Stir in tomato, parsley, butter, and 1/4 tsp. salt.Plate dish as pictured on front of card, garnishing chicken with sauce. Bon appétit!

CHICKEN SCALOPPINI WITH PEPPERS AND MUSHROOMS RECIPE - (3.7/5)

Steps:

• 1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper; set aside. 2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels. 3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. 4. Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.

CHICKEN SCALLOPINI

Steps:

• Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

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.