BAKED CHICKEN SCALLOPINI RECIPES
BEST CHICKEN SCALLOPINI RECIPE - HOW TO MAKE CHICKEN ...
Chicken Scallopini with cream sauce and tender mushrooms from Delish.com is a quick and easy weeknight meal.
Provided by June Xie
Categories low sugar nut-free 30-minute meals easy chicken weeknight meals dinner main dish poultry
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 3 servings
Number Of Ingredients 14
Steps:
- Place flour in a shallow bowl. Pat chicken dry and halve each breast horizontally to yield two thin pieces. Season each piece with salt and pepper, then then dip each in flour, shaking off any excess flour. In a large skillet over medium-high heat, heat oil. Add chicken and cook until deeply golden, about 3 minutes per side. Remove from pan and set aside. Reduce heat to medium. Add to skillet butter, onion, and mushroom and cook until golden, 8 minutes, stirring occasionally. Add in garlic and cook until fragrant, 1 minute more. Stir in white wine, broth, and lemon juice, season with salt and pepper, then let simmer until slightly reduced and thickened, 3 minutes. Stir in cream. Return chicken to skillet and spoon sauce over to coat. Garnish with parsley before serving.
MEGHANN'S CHICKEN SCALLOPINI RECIPE | ALLRECIPES
This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry!
Provided by Meghann
Categories Meat and Poultry Chicken Breast Skillet
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
- Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
Nutrition Facts : Calories 456.4 calories, CarbohydrateContent 14 g, CholesterolContent 128.8 mg, FatContent 30 g, FiberContent 2 g, ProteinContent 27.3 g, SaturatedFatContent 12 g, SodiumContent 95.9 mg, SugarContent 5.3 g
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SCALLOPED CHICKEN RECIPE: HOW TO MAKE IT
My husband has never been too fond of chicken, but he certainly likes it prepared this way. My children love this dish, too, and they make it often in their own homes. For easy preparation, make everything but the topping a day ahead and then refrigerate it. Add the topping before baking.
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CHICKEN SCALLOPINI RECIPE | MYRECIPES
Prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, then dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. The white wine sauce with capers complements the flavor of the lemon juice, and makes a great topping for wild rice.
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Reviews 4.5
Calories 206 calories per serving
From myrecipes.com
Reviews 4.5
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- Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
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CHICKEN SCALLOPINE - THE PIONEER WOMAN – RECIPES ...
If you’re looking for a classic, no modifications, authentic recipe for Chicken Scallopine/Scallopini, this probably isn’t it.
From thepioneerwoman.com
Total Time 30 minutes
Category main dish, poultry
From thepioneerwoman.com
Total Time 30 minutes
Category main dish, poultry
- 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.
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