CHICKEN SCALLOPINI
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
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
Very nice meat dish for dinner guest that is easy . Great served with roasted garlic mashed potatoes
Provided by wicked cook 46
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter in a large saute pan add the mushrooms and saute until tender. Remove from pan and set aside.
- Melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink.
- Remove from pan and add green onions, wine and boullion. Bring to a boil and simmer until reduced by half. Add cream and cook until slightly thickened. DO NOT BOIL.Return mushroms and chicken to pan and reheat.
Nutrition Facts : Calories 384.8, Fat 26.2, SaturatedFat 11.8, Cholesterol 131.3, Sodium 278.8, Carbohydrate 2.7, Fiber 0.6, Sugar 1.1, Protein 32.2
CHICKEN SCALOPPINE
Steps:
- Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
- In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for another use.
More about "chicken scaloppine with roasted red pepper ratatouille recipes"
CHICKEN SCALLOPINI WITH ROASTED VEGETABLE RATATOUILLE
From fromachefskitchen.com
- RATATOUILLE: Preheat oven to 400 degrees. Arrange vegetables on a non-stick baking sheet (or line with non-stick aluminum foil), drizzle with 3 tablespoons olive oil and season to taste with salt and black pepper.
- Meanwhile, place remaining 2 tablespoons olive oil in a deep skillet and heat over medium-high heat. Add the onion, reduce heat to medium-low and cook 6-7 minutes or until beginning to soften. Add the garlic and tomato and cook 3-4 more minutes or until the tomato is very soft.
- Add the white wine. Bring to a boil, then reduce heat and add the crushed tomatoes and herbes de Provence. Simmer uncovered 5-10 minutes. Add roasted vegetables and fresh basil and keep warm.
LIDIA BASTIANICH'S CHICKEN SCALOPPINI RECIPE - TODAY
From today.com
CREAMY ROASTED RED PEPPER CHICKEN RECIPE - KIERSTEN …
From kierstenhickman.com
EASY OVEN ROASTED RATATOUILLE WITH CHICKEN RECIPE
From prepandrally.com
CHICKEN SCALLOPINI RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
SHEET PAN CHICKEN RATATOUILLE - GIRL GONE GOURMET
From girlgonegourmet.com
SIMPLE CHICKEN SCALOPPINE RECIPE — EAT THIS NOT THAT
From eatthis.com
CHICKEN SCALOPPINE WITH ROASTED RED PEPPER RATATOUILLE RECIPE
From 46.229.170.209
BEST CHICKEN SCALLOPINI RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN SCALOPPINE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CHICKEN ROASTED ON RATATOUILLE | RICARDO - RICARDO …
From ricardocuisine.com
CHICKEN SCALLOPINI WITH ROASTED VEGETABLE RATATOUILLE …
From heyfoodapp.com
CHICKEN SCALOPPINE RECIPE [SIMPLE STEP BY STEP …
From meateatingmilitaryman.com
ROASTED RED PEPPER SKILLET CHICKEN - JO COOKS
From jocooks.com
ROASTED CHICKEN RATATOUILLE - CAMPBELLS FOOD …
From campbellsfoodservice.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CHICKEN SCALOPPINE WITH ROASTED RED PEPPER RATATOUILLE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love