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 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.
CHICKEN SCALOPPINE WITH LIMONCELLO SAUCE
I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Whisk mustard and egg in a small bowl.
- Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt) and garlic powder. Mix thoroughly with your fingers.
- Heat oil and butter in a large saute pan on medium-high heat.
- Dip the breasts in egg/mustard mixture and dredge in crumbs.
- Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.
- Add broth and limoncello to the empty pan and scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.
- Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
- Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.
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
LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE
For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
- In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
- Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
- In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
- To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.
COPYCAT TGI FRIDAY'S LEMON CHICKEN SCALOPPINE
Copycat recipe posted by request. I have never made this recipe, and therefore times and servings are simply SWAG (scientific wild-assed guesses).
Provided by Millereg
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE CHICKEN: heat a sauté pan over medium heat.
- Add oil and heat.
- Add chicken pieces to the sauté pan and sauté on each side for one minute (or until no longer pink).
- Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute.
- When the mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds).
- Add the cream to the pan and stir to incorporate.
- Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!
- FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups.
- Add the lemon juice and butter and melt slowly.
- Add the whipping cream and simmer on low heat until thickened.
- Add the spices and cool to room temperature.
- TO SERVE: in a large bowl, twirl the pasta into a nest.
- Sprinkle the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken.
- Sprinkle the artichokes, pancetta and capers over the entire dish.
- Garnish with chopped parsley.
Nutrition Facts : Calories 1184.4, Fat 72.2, SaturatedFat 36.7, Cholesterol 278, Sodium 641, Carbohydrate 71.2, Fiber 7.5, Sugar 3.1, Protein 45.2
CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl or shallow dish whisk together mustard and eggs; set aside.
- Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
- Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
- Heat the olive oil in a skillet over medium heat.
- Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
- For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
- Add in lemon slices and parsley; mix to combine for about 1 minute.
- Spoon the glaze/sauce over chicken.
- Delicious!
LEMON CHICKEN SCALOPPINE WITH ARTICHOKES
Make and share this Lemon Chicken Scaloppine With Artichokes recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
- In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
- Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
- Bring to a boil, stirring constantly.
- Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
- Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.
Nutrition Facts : Calories 434, Fat 23.4, SaturatedFat 8.2, Cholesterol 108.1, Sodium 397.3, Carbohydrate 21.3, Fiber 10.4, Sugar 1.7, Protein 35.8
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LIDIA BASTIANICH'S CHICKEN SCALOPPINI RECIPE - TODAY
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4.4/5 (117)Author Lidia BastianichCuisine ItalianCategory Entrées
- 1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove pits and set the lemon slices aside.
- 2. Season the scaloppini with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a wide, heavy skillet over medium heat until butter is foaming. Add as many of the scaloppini as will fit without touching and cook until golden-brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scaloppini.
- 3. Remove all scaloppini from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden-brown, about 3 minutes. Scoop out lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until reduced in volume by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes.
- 4. Return the scaloppini to the skillet, turning the cutlets in the sauce until they are cooked through and coated with sauce. Swirl in the parsley and divide the scaloppini among warm plates. Spoon sauce over them and decorate with reserved lemon slices. Serve over braised spinach.
LEMON BUTTER CHICKEN SCALLOPINI • SALT & LAVENDER
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4.8/5 (5)Total Time 35 minsCategory Main CourseCalories 312 per serving
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Place the chicken pieces between two pieces of plastic wrap (spread them out so there's a gap between each piece), and then use the flat side of a meat mallet to pound the chicken pieces so they're about 1/2" thick.
- Season both sides of each piece of chicken with salt & pepper and the garlic powder. 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 is cooked through). For the second batch, add another tablespoon of butter to the pan. The second batch may go a little faster since the pan will be very hot. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
- To the skillet, add the wine (or broth) and lemon juice. Let it bubble until it's reduced by half, then turn off the heat and stir in the remaining 2 tablespoons of butter.
LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE
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5/5 (20)Total Time 40 minsCategory DinnerCalories 228 per serving
- Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
- Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes). Reduce heat to low-medium heat, add the broth. Season with salt and pepper, and continue to cook to reduce down slightly (about 6 minutes). Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer gently for a further minute to combine. Stir in the Italian herbs. Add the chicken back into the pan, cover with the sauce and serve over rice, pasta, steamed vegetables or zucchini noodles. Garnish with lemon slices or wedges and parsley.
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