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  • Chicken Scaloppine

    1 vote
    Chicken Scaloppine
    Prep: 15 min Cook: 20 min Servings: 4
    by Shea Goldstein
    32 recipes
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    Ingredients

    • 1 lb chicken breasts, trimmed of fat and pounded flat with a meat mallet
    • 1 1/2 cups all-purpose flour
    • 1 tbsp sea salt
    • 1 tbsp coarsely ground pepper
    • 1 tbsp cayenne pepper
    • 2 cups canola oil
    • 1 tbsp minced garlic
    • 1/2 lb mushrooms, sliced
    • 3/4 stick butter
    • 1 tsp cayenne pepper
    • 1 lemon, juice
    • 2 cups chicken broth
    • 1/2 cup white wine
    • 1/2 cup all-purpose flour
    • 1/4 cup capers
    • salt and pepper to taste
    • Flat leaf Italian parsley
    • 1 lb pasta – I used penne, cooked according to package directions

    Directions

    1. Combine flour, salt, pepper and cayenne in a bowl.
    2. Begin by dredging chicken breasts in flour mixture; set aside. Heat oil in large fry pan over medium high heat. Add chicken breasts about 3 at a time, turning after about 2-3 minutes depending on how fast they brown. This will depend on your stovetop; they all cook differently. I say this all the time, but I feel like I need to reiterate it because it’s so true. Some heat differently than others.
    3. Remove chicken from the pan and cover with aluminum foil, but save the oil. If there’s more than about 3/4 cup, pour some out.
    4. Put the pan back over heat, reducing to medium.
    5. Add garlic and mushrooms. Saute for about 5 minutes, stirring consistently. If this gets too thick add a tablespoon or two of water to thin it out – but if it’s not thickening turn the heat up a little.
    6. Add butter through flour and bring to a slight boil; whisking constantly to make a roux to the consistency you want.
    7. Reduce heat and add capers, salt and pepper to taste, and remove from heat.
    8. Top pasta with chicken and pour sauce on top.

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