THE REALTOR'S CHICKEN SCALLOPINI
I found this recipe on the internet. I made a change or two and my family loves it. I serve this over chicken flavored rice. It goes together so well.
Provided by Realtor by day
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
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 until it is an even thickness.
- Place the flour in a shallow dish; dredge each chicken breast on both sides with the flour.
- Melt the garlic butter in a large skillet over medium heat until it stops foaming.
- 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, 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, chicken base and water.
- Stir to combine. Reduce to a simmer.
- Adjust salt and pepper again; stir the parsley into the sauce.
- Remove the chicken breasts to serving plates.
- Serve the sauce over the chicken.
- Garnish each serving with a lemon slice.
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
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 SCALLOPINI
This is taken from a Cooking Light recipe with a few minor changes. I love it because it is easy to prepare, takes few ingredients, looks lovely, and is truly delicious.
Provided by MontanaSuz
Categories Chicken Breast
Time 28m
Yield 4 chicken breast halves, 4 serving(s)
Number Of Ingredients 10
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.
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 SCALOPPINE WITH MUSHROOMS
Delicious and easy. This is a dish you can whip up for your family, or serve on an occassion when you want to impress your guests. When you see how simple and delicious this is, it will become part of your regular repetoire.
Provided by DeSouter
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fillet the chicken breasts and pound with a mallet to 1/8".
- Heat 2 tablespoons each of butter and olive oil in a skillet. Add the mushrooms and saute until tender. Remove from pan with a slotted spoon.
- Heat the remaining butter and oil over medium-high heat. Saute the chicken, turning once until browned, about 4-5 minutes. Remove chicken and reserve.
- Add the shallots or scallions to the pan, scraping any browned bits with a wooden spoon. Saute until tender.
- Add wine and stock and bring to a boil. Reduce by half.
- Add cream, salt and pepper. Add chicken and mushrooms back into the pan and reheat.
Nutrition Facts : Calories 375, Fat 26.5, SaturatedFat 10.5, Cholesterol 107.5, Sodium 108, Carbohydrate 2.9, Fiber 0.4, Sugar 1, Protein 29.4
SKILLET LEMON CHICKEN SCALOPPINI
Serve up this Skillet Lemon Chicken Scaloppini for a delicious entrée this evening,. Finish off this Skillet Lemon Chicken Scaloppini with a sprinkle of fresh parsley, and you'll have a dish that's just as pretty to look at as it is delicious to eat.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, cut 1 lemon into 4 wedges; squeeze juice from remaining lemon. Reserve lemon wedges and juice for later use.
- Whisk egg in shallow dish until blended. Combine bread crumbs and Parmesan in separate shallow dish. Add flour to third shallow dish. Dip chicken, 1 breast at a time, into flour, then egg, then panko mixture, turning to evenly coat both sides of each breast with each ingredient.
- Melt butter with oil in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. or until bottoms of breasts are golden brown. Turn; cook on medium heat 2 to 3 min. or until chicken is done. Transfer chicken to plate, reserving drippings in skillet; cover chicken to keep warm.
- Add onions to drippings in skillet; cook and stir 30 sec. Stir in chicken broth and reserved lemon juice; cook on medium-high heat 6 to 8 min. or until sauce is slightly reduced, stirring occasionally and scraping browned bits from bottom of skillet. Add cream cheese spread; cook 1 min. or until completely melted, stirring constantly with whisk.
- Drain orzo; spoon onto platter. Top with chicken and cream cheese sauce. Serve with reserved lemon wedges.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 140 mg, Sodium 690 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 5 g, Protein 35 g
CHICKEN SCALLOPINI WITH MUSHROOM SAUCE
I don't remember where I found this recipe, it has been in my recipe box for about 25 years now. It is wonderful for a special occasion dinner, but can also be made up fairly quickly on a weeknight. You can buy sliced mushrooms to use in this to speed it up a bit. This is going to be the main course for my Valentine's Day Dinner this year. I use chicken broth from a 1 litre carton if I don't have any homemade frozen. While it definitely is not diet food you can lighten it up a bit by using half & half instead of heavy cream, but the sauce will be a bit thinner then. While this takes a bit more work than just cooking some chicken breasts it is well worth the effort. You can serve this with pasta or risotto, and some whole green beans with baby carrots.
Provided by Demelza
Categories Chicken Breast
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- Chicken Scallopini:.
- Pound chicken breasts to 1/8" thick.
- Heat butter & olive oil in pan.
- Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through.
- Keep warm while preparing sauce.
- Mushroom Sauce:.
- Add butter & olive oil to pan chicken was cooked in, & saute mushrooms.
- Add wine & chicken broth, cook till reduced to half original amount.
- Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce.
- Stir in cream, season with salt & pepper, heat through.
- Serve over chicken.
LEMON CHICKEN SCALLOPINI WITH SPINACH
Make and share this Lemon Chicken Scallopini With Spinach recipe from Food.com.
Provided by itsnevrenough
Categories One Dish Meal
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
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 SCALLOPINE WITH LEMON CREAM SAUCE
No need to wait until your next visit to an Italian restaurant to enjoy chicken scallopine. This easy-to-make recipe is sure to become a new family favorite.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Meanwhile, dip chicken, 1 breast at a time, into flour, turning to evenly coat both sides of each breast with flour. Gently shake off excess flour.
- Add chicken, in batches to hot skillet; cook 2 to 3 min. on each side or until done. Remove from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Stir pasta sauce and lemon juice into reserved drippings; cook 2 min., stirring constantly to scrape browned bits from bottom of skillet. Cook additional 3 to 5 min. or until sauce is heated through, stirring frequently. Stir in nutmeg. Serve over chicken.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
CHICKEN SCALOPPINE
Another great recipe I found that sounds great!! Let me know how you like it if you try it before I do!
Provided by SharleneW
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
TWISTED CHICKEN SCALLOPINI
This is a twist on the traditional chicken scallopini. Rather than lemon juice, this uses blood orange and lime juices and shallots in place of the normal garlic. My family just loved this version. Serve over pasta of your choice and salad or green beans and garlic bread.
Provided by diner524
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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