Chicken Scaloppine

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

2 chicken breasts, halved lengthwise

1 teaspoon poultry seasoning

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

2 tablespoons canola oil

2 tablespoons unsalted butter

1 (14.5-ounce) can chicken broth

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh basil leaves

Serving suggestion: Roasted Garlic and Mushroom Risotto, recipe follows

Roasted Garlic and Mushroom Risotto:

1 head garlic

2 1/2 teaspoons extra-virgin olive oil

2 (14.5-ounce) cans chicken broth

3 cans water

1 medium onion, chopped

1 (8-ounce) package sliced mushrooms

Salt and freshly ground black pepper

2 1/2 cups long-grain rice

2 tablespoons unsalted butter

1/2 cup grated Parmesan

Directions

  1. Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
  2. In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.

Roasted Garlic and Mushroom Risotto:

  1. Preheat the oven to 350 degrees F.
  2. Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  3. Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  4. In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  5. Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  6. Reserve 3 cups for another use.
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