Idaho Chicken Scallop Food

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

Ingredients

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

CHICKEN SCALLOP

Chicken Scallop image

Comfort food casserole. Makes little meat go a long way. Great for feeding a large crowd, makes 2-9x13 pans. My family of 4 has been known to eat almost a whole pan themselves.

Provided by ratherbebaking

Categories One Dish Meal

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

1 cup rice (uncooked)
1 cup onion, chopped
1 cup green pepper, chopped
2 tablespoons butter
16 ounces herb seasoned stuffing mix
4 cups chicken broth
6 eggs, beaten
3 (10 3/4 ounce) cans cream of celery soup
2 cups cooked chicken, chopped
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk
1 cup sour cream

Steps:

Cook rice according to package.
Cook chopped onions and green peppers, in butter until tender.
In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
Divide into 2 greased 9x13 pans.
Bake @ 325 for 30-40 minutes.
While baking prepare sauce.
In sauce pan combine chicken soup, sour cream and milk.
Heat and stir until smooth, but DO NOT BOIL.
Spoon sauce of cut squares.

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