Chicken Scaloppine With Balsamic Vinegar And Basil Recipes

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CHICKEN SCALOPPINE WITH BALSAMIC VINEGAR AND BASIL



Chicken Scaloppine With Balsamic Vinegar and Basil image

Make and share this Chicken Scaloppine With Balsamic Vinegar and Basil recipe from Food.com.

Provided by SaraEMiller

Categories     Chicken Breast

Time 15m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, pounded thin with a mallet
1/4 cup flour
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 shallots, minced
1/2 cup chicken stock
2 tablespoons balsamic vinegar
1/4 cup basil leaves, torn

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Heat olive oil in 12" skillet over a high flame. Add chicken in a single layer. Cook until golden on bottom, about 2 minutes; turn. Cook on other side until golden, about 2 minutes. Remove to platter and cover with foil to keep warm. Add shallots and garlic to skillet, cook, stirring for 1 minute. Add chicken stock and reduced over high heat for 1 minute, scraping up any browned bits. Add balsamic vinegar and cook until sauce reduces and becomes syrupy (about 1 minute). Stir in basil, pour over chicken and serve.

Nutrition Facts : Calories 417, Fat 27.4, SaturatedFat 5.8, Cholesterol 93.7, Sodium 426.8, Carbohydrate 9, Fiber 0.5, Sugar 0.5, Protein 32.2

EASY CHICKEN SCALOPPINE



Easy Chicken Scaloppine image

This is from a cookbook club that I used to belong to years ago, I pulled out the binder, dusted it off, and looked for a chicken recipe. This is what I found, and it's delicous...my picky 3 year old even ate it!

Provided by crazycookinmama

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2 red onion, Thinly Sliced (About 1 Cup)
10 ounces white mushrooms, Sliced (About 3 Cups)
2 medium garlic cloves, Minced (about 1 teaspoon)
4 boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon dried sage
1/4 teaspoon salt
1 -2 tablespoon olive oil
1 -2 tablespoon butter or 1 -2 tablespoon margarine
1/4 cup balsamic vinegar or 1/4 cup chicken broth
8 ounces angel hair pasta, Cooked
fresh basil leaf
lemon wedge

Steps:

  • In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, about 2 minutes. Add mushrooms and garlic; cook, stirring frequently, until vegetables are softened and lightly browned, 10-15 minutes. Cover and remove from heat; set aside.
  • Rinse chicken breast halves under cold water; pat dry with paper towels. On a cutting board, cut each piece in half. Place between sheets of waxed paper; using a rolling pin, pound and roll chicken to 1/4 inch thickness.
  • In a bowl, combine flour, sage, salt and pepper. Dredge chicken pieces in the mixture, shaking off excess.
  • In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook chicken pieces, 4 or 5 at a time, until cooked through and lightly browned on both sides, about 2 minutes per side; add additional oil and butter, if necessary. Transfer chicken to a plate.
  • Add balsamic vinegar to the skillet; increase heat to medium-high heat and cook, stirring, to loosen any browned bits from the bottom and sides of the skillet, about 1 minute.
  • Return chicken and pan juices to the skillet; reduce heat to low and turn medallions once or twice to baste them in the sauce.
  • Add cooked pasta to the skillet with the vegetables, tossing to combine; warm over low heat until heated through, about 4 minutes.
  • Transfer pasta and vegetables to a platter. Arrange the chicken medallions on the platter next to the pasta and vegetables; garnish with fresh basil leaves and lemon wedges. Serve immediately.

Nutrition Facts : Calories 507.4, Fat 12.4, SaturatedFat 3.4, Cholesterol 76.1, Sodium 250, Carbohydrate 58.8, Fiber 3.2, Sugar 2.8, Protein 38.8

BALSAMIC CHICKEN AND PASTA



Balsamic Chicken and Pasta image

A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has.

Provided by Katherine

Categories     Main Dish Recipes     Pasta     Chicken

Time 3h

Yield 6

Number Of Ingredients 12

3 cloves garlic, minced
2 ounces fresh basil leaves
½ cup olive oil
½ cup balsamic vinegar
6 skinless, boneless chicken breast halves
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 pound penne pasta
2 pints grape tomatoes, halved
¼ cup olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Steps:

  • Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
  • Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
  • While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
  • Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

Nutrition Facts : Calories 681.6 calories, Carbohydrate 65.4 g, Cholesterol 64.6 mg, Fat 31.9 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1266.8 mg, Sugar 7 g

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

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