TUSCAN CHICKEN IN LEMON-WINE SAUCE (SCALOPPINE AL LIMONE)
My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.
Provided by CookinDiva
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
- Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
- Remove chicken to platter but leave all browned bits in the skillet.
- Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
- In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
- Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
- Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
- HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!
SCALOPPINE AL LIMONE
Scaloppine al Limone is an Italian classic. Normally made with veal we have given it a Chiappa twist and use pork tenderloin making a tasty yet delicate dish.
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- SLICE the pork tenderloin into 2cm thick medallions. BEAT each piece of pork with a meat hammer until nearly paper-thin. SEASON each piece with salt and pepper and coat in flour. HEAT the olive oil in a pan until hot. ADD the pork and cook until light golden brown on each side approximately 2 mins. REMOVE to a plate and continue with the remaining pieces. RETURN all pieces to the pan and add the wine, chicken broth, lemon juice and zest and gently cook until the sauce has reduced and thickened. ADD the butter and chopped parsley and mix. SERVE the meat on a platter and pour over the sauce.
CHICKEN SCALOPPINE WITH LEMON
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
- Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
- Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
- Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
- When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
- Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams
TUSCAN CHICKEN
This is quick and easy and only 7 points per serving under Weight Watchers. Don't let the "diet" aspect fool you - this is full of flavor. Serve with Spinach-Parmesan Fettucine (separate recipe)
Provided by NancyB
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts halves between two sheets of heavy-duty plastic wrap; pound to ½ inc thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt, Italian seasoning, and pepper.
- Heat oil in a large nonstick skillet over medium-heat, add chicken. Cook 3 minutes on each side or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes or until chicken is done and liquid almost evaporates.
Nutrition Facts : Calories 175.5, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 374.2, Carbohydrate 3.5, Fiber 0.8, Protein 27.9
TUSCAN CHICKEN
This is a peasant casserole that has all the flavours fo traditional Tuscan ingredients. My family loves it and its even better the next day. From 500 best-ever Recipes- Mediterranean
Provided by AimeeTouss
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy-based frying pan which can be used under the grill/broiler.
- Cook the chicken until golden. Remove and keep hot. Add the onion and peppers to the pan and saute gently until softened. Stir in the garlic. Return the chicken to the pan. Add the tomatoes, wine or chicken broth and oregano, and salt and pepper.
- Bring to the boil. Cover the pan tightly, lower the heat and simmer for 30-35 minutes or until the chicken is tender.
- When the chicken is thoroughly cooked, stir in the cannellini beans. Cover the pan again and raise the heat slightly. Leave to simmer for about 5 minutes more, stirring once or twice, until the beans are hot. Preheat Broiler.
- Sprinkle the breadcrumbs evenly over the mixture in the pan and grill until the crumb topping is golden brown. Serve immediately.
Nutrition Facts : Calories 382, Fat 8.6, SaturatedFat 1.7, Cholesterol 68.1, Sodium 670.5, Carbohydrate 42.9, Fiber 8.9, Sugar 9.3, Protein 25.8
SCALOPPINE AL LIMONE (VEAL ESCALOPES WITH LEMON) -LOMBARDIA
Categories: Kids, Gluten Free, Dairy free, Healthy, Quick and EasyThis is a quintessential Italian dish, made quickly at home and can be served with salad. In Italy, this dish is made with veal but it can also be made with thinly cut, pounded chicken breast, pork loin or turkey breast.
Provided by Woo Wei-Duan
Categories Main Course (Secondo)
Time 13m
Yield 4
Number Of Ingredients 5
Steps:
- Juice the lemons.
- Mix the juice with 75 mls of the olive oil, a pinch of salt and a pinch of freshly ground black pepper.
- Pour this mixture over the veal, cover and let it marinate for 10 minutes to an hour maximum.
- Heat a frying pan over medium high heat and add 15 mls olive oil. Remove the veal from the marinade, reserving the marinade, and add to the frying pan in a single layer.
- Cook for 1 to 2 minutes until coloured and turn over.
- Cook for another 1 to 2 minutes and remove the veal from the pan and place on a serving plate. Add the marinade to the pan.
- Cook until it has reduced and very little liquid is left.
- Remove from the heat and pour over the veal to serve.
TUSCAN CHICKEN WITH SAGE
Make and share this Tuscan Chicken With Sage recipe from Food.com.
Provided by dicentra
Time 6h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium. Add onions and cook, stirring, until softened.
- Add garlic, salt, pepper and sage. Cook for 1 minute.
- Add wine and bring to a boil. Cook, stirring, until sauce is reduced by 1/3, about 5 minutes.
- Arrange chicken over bottom of slow cooker and cover with sauce. Cover and cook on low for 6 hours.
Nutrition Facts : Calories 602.9, Fat 39.2, SaturatedFat 10.3, Cholesterol 191, Sodium 371.5, Carbohydrate 5.9, Fiber 0.7, Sugar 2, Protein 39.8
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