Chicken Scaloppine with Fresh Tomato or Salsa Sauce

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 boneless, skinless chicken breast halves, about 6 ounces each
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, plus extra as needed
  • 1/2 teaspoon freshly ground black pepper, plus extra as needed
  • 3 tablespoons unsalted butter
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 medium seeded and chopped fresh tomatoes or 2 cups store-bought fresh salsa
  • 1 cup chicken stock, preferably homemade
  • 1 tablespoon shredded fresh basil leaves
Directions
Watch how to make this recipe.
  • 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 pound with a rolling pin or meat pounder until 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 until hot. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining butter and chicken.

  • Add the shallot and garlic to the skillet. Cook, stirring, until fragrant, about 30 seconds. Add the tomatoes or salsa, stir in the stock, and simmer for 8 minutes. Return the chicken to the skillet and simmer, turning often, until the chicken is warmed through and the sauce is thickened, about 2 minutes. Transfer the chicken to warm serving plates. Stir in the basil and season the sauce with salt and pepper. Spoon over the chicken and serve at once.


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