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Chicken Scaloppine With Fresh Tomato Or Salsa Sauce
Ingredients
- 4 x boneless skinless chicken breast halves - (abt 6 ounce ea)
- 1/2 c. all-purpose flour
- 1 1/2 tsp kosher salt plus extra as needed
- 1/2 tsp freshly-grnd black pepper plus extra as needed
- 3 Tbsp. unsalted butter
- 1 sm shallot chopped
- 1 x garlic clove chopped
- 2 med fresh tomatoes seeded, minced (or possibly 2 c. store-bought fresh salsa)
- 1 c. chicken stock (preferably homemade)
- 1 Tbsp. shredded fresh basil leaves
Directions
- Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and lb. with a rolling pin or possibly meat pounder till about 1/4-inch thick. Repeat with the remaining 2 breast halves.
- Mix the flour with the salt and pepper in a shallow pie plate. Heat half the butter in a large skillet over medium-high heat till warm. Working in 2 batches, place the chicken in the flour mix and turn to coat on all sides. Shake off the excess flour and add in to the skillet. Cook till lightly browned, 3 to 4 min per side. Transfer to a plate or possibly platter and cover loosely with foil. Repeat with the remaining butter and chicken.
- Add in the shallot and garlic to the skillet. Cook, stirring, till fragrant, about 30 seconds. Add in the tomatoes or possibly salsa, stir in the stock, and simmer for 8 min.
- Return the chicken to the skillet and simmer, turning often, till the chicken is warmed through and the sauce is thickened, about 2 min. Transfer the chicken to hot serving plates.
- Stir in the basil and season the sauce with salt and pepper. Spoon over the chicken and serve at once.
- This recipe yields 4 servings.
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