The Realtors Chicken Scallopini Food

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 SCALLOPINE

Steps:

• Cook pasta according to package directions.Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don't under salt!Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

CHICKEN SCALLOPINI WITH LEMON HERB SAUCE

Steps:

• Sprinkle herb seasoning over chicken.
• Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet to flatten.
• Dredge chicken in flour, shaking off excess.
• Heat a nonstick skillet over medium high heat. Add oil and HALF the butter.
• When hot, saute' chicken, in batches if necessary, 1-2 minutes per side, until browned. Transfer to serving dish.
• Sprinkle with lemon zest and salt and pepper to taste. Set aside and keep warm.
• Add 2 teaspoons remaining flour to skillet and cook about 1 minute, stirring constantly until smooth.
• Whisk in chicken stock and lemon juice.
• Bring to a boil and simmer 2 minutes, stirring constantly until sauce begins to thicken.
• Remove from heat. Stir in remaining butter until incorporated.
• Serve sauce over chicken.

TWISTED CHICKEN SCALLOPINI

Steps:

• Cut blood orange in half and set aside.
• Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat.
• Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again.
• Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden.
• Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.

CHICKEN SCALLOPINI

Steps:

• Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
• Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
• Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
• Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.

LEMON CHICKEN SCALLOPINI WITH SPINACH

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well-browned on both sides and meat is cooked thoroughly. Remove chicken from the skillet and cover.
• Stir the stock (or broth), garlic, lemon juice and zest, and soup in the skillet. Add the spinach. Cook and stir until the spinach is wilted.
• Return the chicken to the skillet with the other ingredients.
• This is delicious served over mashed potatoes, rice or pasta.

CHICKEN SCALLOPINI AL POMODORO

Steps:

• First marinade the chicken in 1/3 cup soy sauce for 15 minutes.
• Then dredge the chicken in the flour.
• Cook chicken in 3 TBSP oil in large skillet. 5 minutes per side.
• Remove chicken to serving plate.
• Add 1 TBSP oil to skillet. Then add green onions, tomatoes, wine, sugar and 1 TBSP soy sauce. Bring to a boil.
• Return chicken to skillet.
• Cover and simmer for 15 minutes. Serve over cooked fettucine noodles.