Side Pannel
Breaded Chicken Scallopini
Breaded Chicken Scallopini
- Recipe Submitted by maryjosh on 03/27/2020
Ingredients List
- For the chicken
- 1 pound boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- For the sauce:
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 teaspoons minced garlic
- 1/4 cup white wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 3 tablespoons capers
- salt and pepper to taste
- 2 tablespoons chopped parsley
- lemon wedges for garnish optional
Directions
For the chicken
Cut each chicken breast in half lengthwise. If your chicken breasts are labeled thin cut, you can skip this step.
Place each chicken piece in between two pieces of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken to 1/2 inch thick.
In a small bowl, mix together the flour, salt and pepper.
Dredge each chicken piece in the flour mixture.
Heat the olive oil in a large pan over medium high heat. Add the chicken in a single layer. Cook for 4-5 minutes per side or until golden brown and cooked through.
Remove the chicken from the pan and cover to keep warm.
For the sauce
Melt the butter in the pan. Add the flour and whisk for 1 minute.
Add the garlic and cook for 30 seconds.
Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until wine has reduced by half, whisking occasionally.
Stir in the chicken broth and heavy cream. Cook for 3-4 minutes or until sauce has just thickened, Turn the heat to low.
Stir in the lemon juice, capers and salt and pepper.
Return the chicken to the pan. Spoon the sauce over the top. Sprinkle with chopped parsley. Serve, garnished with lemon wedges if desired.
Cut each chicken breast in half lengthwise. If your chicken breasts are labeled thin cut, you can skip this step.
Place each chicken piece in between two pieces of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken to 1/2 inch thick.
In a small bowl, mix together the flour, salt and pepper.
Dredge each chicken piece in the flour mixture.
Heat the olive oil in a large pan over medium high heat. Add the chicken in a single layer. Cook for 4-5 minutes per side or until golden brown and cooked through.
Remove the chicken from the pan and cover to keep warm.
For the sauce
Melt the butter in the pan. Add the flour and whisk for 1 minute.
Add the garlic and cook for 30 seconds.
Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until wine has reduced by half, whisking occasionally.
Stir in the chicken broth and heavy cream. Cook for 3-4 minutes or until sauce has just thickened, Turn the heat to low.
Stir in the lemon juice, capers and salt and pepper.
Return the chicken to the pan. Spoon the sauce over the top. Sprinkle with chopped parsley. Serve, garnished with lemon wedges if desired.
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