Chicken Scaloppine With Piccata Sauce Recipes

CHICKEN SCALOPPINE WITH LIMONCELLO SAUCE

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 SCALOPPINE WITH PICCATA SAUCE

Steps:

• 1. Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness. 2. Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess. 3. In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm. 4. Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve, immediately.

CHICKEN SCALOPPINE

Steps:

• Pound each chicken breast half to 1/4-inch thick with meat mallet or rolling pin.
• (I put them between 2 sheets of plastic wrap first).
• Brush chicken with juice and sprinkle with salt and pepper.
• Dredge chicken in breadcrumbs.
• Heat a large nonstick skillet to medium-high heat and coat with cooking spray.
• Add chicken and cook for 3 minutes or so on each side until chicken is done.
• Remove from pan and keep warm.
• Add broth and wine to pan.
• Cook 30 seconds, stirring constantly.
• Remove from heat.
• Stir in capers and butter.
• Spoon 1 tablespoon sauce over each chicken breast.

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 SCALOPPINE WITH PICCATA SAUCE

Steps:

• Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
• Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
• In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
• Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.