CHICKEN SCALOPPINE WITH ARUGULA, LEMON, AND PARMESAN
The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in pan; they should lay flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe skillet clean; repeat with remaining chicken.
- Whisk together lemon juice and 4 teaspoons oil in a large bowl. Add arugula; toss to coat. Divide among four plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. Shave cheese with a vegetable peeler, and divide shavings evenly among the plates. Serve with lemon wedges.
Nutrition Facts : Calories 295 g, Cholesterol 103 g, Fat 11 g, Fiber 2 g, Protein 44 g, Sodium 480 g
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
ARUGULA & CHICKEN WITH PASTA
This recipe was developed by PASTA PRESS and printed in their magazine. This is one favorite impromptu dish during the summer months when arugula is plentiful. As the arugula threads its way through the pasta, its peppery flavor compliments the sweetness of the pan-roasted garlic and fresh tomatoes.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grill or bake the chicken breasts until medium-rare.
- Slice the chicken breasts into bite-sized pieces and reserve.
- Heat olive oil in a large stir-fry pan over high heat.
- Add garlic and stir-fry until golden but not burn't, about 1 minute.
- Immediately add tomatoes and chicken stock and heat to boil.
- Reduce heat and simmer for 3 minutes.
- Add arugula leaves and toss until they begin to wilt, about 30 seconds.
- Immediately toss in the chicken and cook for 30 seconds.
- Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
- Drain well, and immediately add to the sauce.
- Toss thoroughly to entangle the arugula into the pasta strands.
- (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
- Serve immediately, sprinkling parmesan cheese over each serving.
- Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
- It is generally available during late spring and summer.
- If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.
CHICKEN SCALLOPINE WITH ARUGULA AND LEMON
These thin chicken cutlets take about 5 minutes to cook and make for a hearty match to crisp arugula and curls of parmigiano-reggiano cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Divide arugula among 4 plates, leaving center of each empty; season with salt and pepper. Season chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Working in batches so as not to crowd, place cutlets in pan and cook until golden brown on bottom, about 2 minutes. Flip and continue to cook until completely cooked through, 2 to 3 minutes. Transfer to plates, next to arugula. Wipe out pan and repeat with remaining oil and chicken. Drizzle with oil, scatter with cheese, and serve, with lemon wedges.
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.
CHICKEN SCALOPPINE WITH LEMON
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
- Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
- Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
- Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
- When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
- Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
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.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
MARINATED CHICKEN BREAST WITH ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
- Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
- Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.
CHICKEN SCALOPPINE WITH ARUGULA, LEMON, AND PARMESAN
Steps:
- One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in the pan; they should lie flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe the skillet clean; repeat with the remaining chicken.
- Whisk together the lemon juice and 4 teaspoons oil in a large bowl. Add the arugula; toss to coat. Divide among 4 plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. With a vegetable peeler, shave the cheese over the plates, dividing it evenly. Serve with lemon wedges.
- Fit to eat recipe
- (Per serving)
- Calories: 295
- Fat: 11g
- Cholesterol: 103mg
- Carbohydrate: 6g
- Sodium: 480mg
- Protein: 44g
- Fiber: 2g
CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl or shallow dish whisk together mustard and eggs; set aside.
- Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
- Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
- Heat the olive oil in a skillet over medium heat.
- Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
- For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
- Add in lemon slices and parsley; mix to combine for about 1 minute.
- Spoon the glaze/sauce over chicken.
- Delicious!
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