15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES
This Italian favorite is usually much more time-intensive to prepare, but our version puts the entire meal on your table in 15 minutes flat. Boiling water in a skillet rather than a large pot cuts down prep time dramatically and thin angel hair pasta cooks in only a few minutes. Capers and white wine create an intensely flavorful sauce that makes this quick chicken dinner anything but boring.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
- Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
- Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
- At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
- Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
- Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.
CHICKEN SCALOPPINI (PAULA DEEN)
This is VERY good! I must tell you, tho, the original recipe calls for 4 sticks of butter in the sauce! To be fair, the episode she made this on WAS called "Everything's Better With Butter." LOL I read thru many reviews on the other site and almost all cut the butter back, some even to 1 and 1/4 sticks with no problems. I used 2 sticks of butter and also used bacon instead of pancetta, out of personal preference. Dried or fresh herbs, such as tarragon, thyme, basil, oregano, even an Italian seasoning can be used to season while sauteeing the chicken. I also use the artichokes packed in water, not the oil. The last time I made it, I added some minced garlic while sauteeing the veggies and a bit more lemon (to taste) to the sauce. That said, this is one helluva a good dish! Adapted from Food Network, Paula Deen.
Provided by Scoutie
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
- Add remaining ingredients, up to and including the capers, to the pan.
- Heat until mushrooms soften and are cooked.
- Add chicken back to pan to reheat on low.
- To make Lemon Butter sauce:.
- Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third.
- Add cream or half and half and simmer until mixture thickens, about 3 to 4 minutes.
- Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
- Season with salt and pepper.
- Remove from heat and keep warm.
- To serve:
- Add half of butter sauce to pasta mixture and toss, then plate. Add rest of sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.
Nutrition Facts : Calories 1042.1, Fat 50.4, SaturatedFat 28.7, Cholesterol 165.1, Sodium 535, Carbohydrate 108.8, Fiber 7.1, Sugar 2.6, Protein 33.8
CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
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 SCALLOPINE WITH SAGE AND FONTINA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
- SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams
More about "chicken scaloppini paula deen recipes"
EASY CHICKEN SCALLOPINI - VALERIE'S KITCHEN
From fromvalerieskitchen.com
CHICKEN SCALLOPINI (QUICK & EASY) | THE KITCHN
From thekitchn.com
CHICKEN SCALLOPINE - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SOUTHERN CHICKEN & DUMPLINGS RECIPE - PAULA DEEN
From pauladeen.com
CHICKEN SCALOPPINI (PAULA DEEN) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHICKEN SCALOPPINI PAULA DEEN RECIPES
From tfrecipes.com
SIMPLE CLASSIC CHICKEN SCALLOPINI RECIPE - TASTING TABLE
From tastingtable.com
PAULA DEEN'S CHICKEN SCALOPPINI PAULA'S HOME COOKING CALORIES …
From christonium.com
PAULA DEEN'S CHICKEN SCALOPPINI | PRINT FROM BAKESPACE.COM
From bakespace.com
18 CHICKEN BREAST RECIPES - PAULA DEEN
From pauladeen.com
CHICKEN SCALOPPINI (PAULA DEEN) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHICKEN SCALLOPINI WITH PICCATA SAUCE - THE ANTHONY …
From theanthonykitchen.com
HOT CHICKEN SALAD RECIPE - PAULA DEEN
From pauladeen.com
LIDIA BASTIANICH'S CHICKEN SCALOPPINI RECIPE - TODAY
From today.com
BEST CHICKEN SCALLOPINI RECIPE - HOW TO MAKE CHICKEN …
From delish.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