Twisted Chicken Scallopini Food

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.

THE REALTOR'S 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 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

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.