15-MINUTE CHICKEN SCALOPPINI WITH ARTICHOKES
This Italian favorite is usually much more time-intensive to prepare, but our version puts the entire meal on your table in 15 minutes flat. Boiling water in a skillet rather than a large pot cuts down prep time dramatically and thin angel hair pasta cooks in only a few minutes. Capers and white wine create an intensely flavorful sauce that makes this quick chicken dinner anything but boring.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Place a large saute pan over medium-high heat and fill a second large saute pan halfway with warm water and set over high heat. Add a very large pinch of salt to the water and cover with a lid.
- Put the flour and a large pinch of salt and pepper into a large resealable plastic bag. Sprinkle the chicken cutlets generously with salt and pepper and place them in the bag, then close it tightly and give it a few shakes to coat the chicken completely.
- Pour the olive oil into the hot pan and let it warm up for 30 seconds. Shake excess flour from the cutlets and add them one at a time to the hot oil. Cook until lightly browned on both sides, about 4 minutes total. While the chicken is cooking, tear off the leaves from the parsley and roughly chop; reserve. Transfer the chicken to a baking sheet lined with a rack and place in the oven to finish cooking while you prepare the rest of the meal.
- At this point, the salted water should be at a full boil. Put the pasta into the water and cook, uncovered, until al dente, about 3 minutes.
- Meanwhile, add the artichokes and capers to the same pan that the chicken was cooked in and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir in the white wine and chicken stock and cook until the liquid is reduced by almost half, about 3 minutes. Stir in 2 tablespoons of the butter until melted. Turn off the heat and reserve.
- Drain the cooked pasta and add to a large bowl along with the chopped parsley and remaining 2 tablespoons butter. Stir gently until the butter is melted and season to taste with salt and pepper. Transfer the chicken to a serving platter and spoon the artichokes and sauce on top. Serve immediately.
CHICKEN SCALLOPINI
While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
Provided by Strangecacti
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
- Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
- Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
- Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g
CHICKEN SCALOPPINE
Another great recipe I found that sounds great!! Let me know how you like it if you try it before I do!
Provided by SharleneW
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound each chicken breast half to 1/4-inch thick with meat mallet or rolling pin.
- (I put them between 2 sheets of plastic wrap first).
- Brush chicken with juice and sprinkle with salt and pepper.
- Dredge chicken in breadcrumbs.
- Heat a large nonstick skillet to medium-high heat and coat with cooking spray.
- Add chicken and cook for 3 minutes or so on each side until chicken is done.
- Remove from pan and keep warm.
- Add broth and wine to pan.
- Cook 30 seconds, stirring constantly.
- Remove from heat.
- Stir in capers and butter.
- Spoon 1 tablespoon sauce over each chicken breast.
CHICKEN SCALOPPINE LIKE CARINO'S
I had to try to find a recipe for this. It is scrumptious! From Uncle Phaedrus' website. EDIT 2/18/2013 - Having made this several times, and taking one of the reviews in to account, I've decreased the salt to 1/2 teaspoon and changed the 1 tsp of garlic salt to 1/2 tsp garlic powder. In cooking, I've also made the change to A) dredge the chicken breasts in flour prior to sauteing, and B) remove them to a warmer while making the sauce, then spooning the sauce over the crispy scallops when plating. This is now EVEN BETTER! :)
Provided by kstrating
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine Lemon Butter (first four) ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
- Once combined, keep refrigerated until needed.
- Put Spaghetti on to boil & prepare as you usually would, to al dente.
- While it is cooking:.
- Butterfly each chicken breast, or place between 2 pcs of plastic wrap, flatten with a mallet. (you may cut to size, as you wish, e.g., 4, 6, or 8 pieces, your choice & depending on the size of the breasts).
- In a warm saute pan, melt butter.
- Dredge chicken in flour.
- Saute chicken in butter until it is golden browned & *JUST* done.
- Remove to a warm plate or warming plate or oven.
- To pan, add tomatoes, mushrooms, bacon, and spice mixture.
- Simmer until tomatoes begin to dissolve.
- Add heavy cream and allow to boil to the middle of pan.
- Remove from heat, add one cup lemon butter, and fold together to make sauce.
- Plate spaghetti, top with scallop of chicken & spoon sauce over.
Nutrition Facts : Calories 814.5, Fat 60.6, SaturatedFat 35.4, Cholesterol 191.9, Sodium 738.8, Carbohydrate 46.2, Fiber 2.2, Sugar 2, Protein 21.5
CHICKEN SCALOPPINE
Steps:
- 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.
- 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.
- Preheat the oven to 350 degrees F.
- 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.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- 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.
- 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.
- Reserve 3 cups for another use.
JOHNNY CARINO'S COPYCAT CHICKEN SCALLOPINI RECIPE - (3.4/5)
Provided by á-99891
Number Of Ingredients 18
Steps:
- LEMON BUTTER: Combine the 4 sticks of margarine, 8 sticks of butter, 1/4 cup lemon juice, 1/2 cup white wine, and 2 teaspoons of chopped garlic into a mixing bowl and beat at a medium speed until a smooth consistency in the butter is formed. Once combined, keep refrigerated. CHICKEN SCALLOPINI: Into a warm pan, combine melted plain butter, chicken breasts, tomatoes, mushrooms, bacon, salt, black pepper, and garlic salt. Sauté until chicken begins to brown and tomatoes begin to dissolve. Add heavy cream and allow to boil in the middle of the pan for about 5 minutes or until thickened slightly. Remove from fire, add lemon butter, and fold together to make sauce. Serve over spaghetti.
CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
Steps:
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
LEMON-CILANTRO CHICKEN SCALOPPINE (SCALLOPINE OR SCALLOPINI)
I searched 'Zaar for this and did not find a recipe like this. The spelling of "scaloppine" is per the original recipe. Hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) My sister sent me the link for this; it's from myrecipes.com but I'm posting here because 'Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. Copied from the site, but reworded as necessary for 'Zaar's preferences. Serving size per original recipe, but I've approximated prep and cook times. I couldn't figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, I used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn't really missed. The flavors were wonderful!
Provided by blancpage
Categories Chicken Breast
Time 22m
Yield 4 breast halves, 4 serving(s)
Number Of Ingredients 12
Steps:
- BASIC CHICKEN SCALOPPINE (first three ingredients).
- Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
- Sprinkle both sides lightly with salt and pepper.
- Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
- Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
- Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.
- Repeat to cook remaining chicken in 2 more teaspoons oil.
- LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
- You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
- Keep basic chicken scaloppine warm in a 200° oven.
- Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.
- Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.
- Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
- Yield.
- Makes 4 servings.
Nutrition Facts : Calories 251.4, Fat 9.1, SaturatedFat 1.5, Cholesterol 75.5, Sodium 262.4, Carbohydrate 13, Fiber 0.6, Sugar 0.3, Protein 27.6
BELINDA'S VERSION OF CARINO'S CHICKEN SCALOPPINI
I took a copycat Macaroni Grill recipe and adapted it to have "Carino's ingredients" (except for mushrooms, which I don't care for, but you could add them with the onions, if desired). My friends and I, who are all Carino's Chicken Scallopini freaks LOVED this! Hope you do, too!
Provided by Belinda in Austin
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
- Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).
- Remove from pan, and keep warm.
- Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
- Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
- Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
- Update: I tried this, using prebreaded/precooked chicken breast strips (the real thing, not "formed"), which I thawed slightly, and then cooked in the pan (as in the original recipe). I also subbed real bacon bits, for the precooked bacon slices, and chopped tomatoes (from a jar). This cut out some time and steps, and it was still great! I only used 2 sticks of butter, and it's still plenty rich, too.
Nutrition Facts : Calories 1061.1, Fat 71.5, SaturatedFat 39.6, Cholesterol 253.8, Sodium 824.7, Carbohydrate 50.8, Fiber 0.7, Sugar 1.6, Protein 50.2
EASY CHICKEN SCALOPPINE
This is from a cookbook club that I used to belong to years ago, I pulled out the binder, dusted it off, and looked for a chicken recipe. This is what I found, and it's delicous...my picky 3 year old even ate it!
Provided by crazycookinmama
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, about 2 minutes. Add mushrooms and garlic; cook, stirring frequently, until vegetables are softened and lightly browned, 10-15 minutes. Cover and remove from heat; set aside.
- Rinse chicken breast halves under cold water; pat dry with paper towels. On a cutting board, cut each piece in half. Place between sheets of waxed paper; using a rolling pin, pound and roll chicken to 1/4 inch thickness.
- In a bowl, combine flour, sage, salt and pepper. Dredge chicken pieces in the mixture, shaking off excess.
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook chicken pieces, 4 or 5 at a time, until cooked through and lightly browned on both sides, about 2 minutes per side; add additional oil and butter, if necessary. Transfer chicken to a plate.
- Add balsamic vinegar to the skillet; increase heat to medium-high heat and cook, stirring, to loosen any browned bits from the bottom and sides of the skillet, about 1 minute.
- Return chicken and pan juices to the skillet; reduce heat to low and turn medallions once or twice to baste them in the sauce.
- Add cooked pasta to the skillet with the vegetables, tossing to combine; warm over low heat until heated through, about 4 minutes.
- Transfer pasta and vegetables to a platter. Arrange the chicken medallions on the platter next to the pasta and vegetables; garnish with fresh basil leaves and lemon wedges. Serve immediately.
Nutrition Facts : Calories 507.4, Fat 12.4, SaturatedFat 3.4, Cholesterol 76.1, Sodium 250, Carbohydrate 58.8, Fiber 3.2, Sugar 2.8, Protein 38.8
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