Springchickenscaloppine Recipes

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.

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.

Steps:

• Combine all vegetables in the bottom of a 5-quart slow cooker.
• Whisk together 2/3 of the leek soup mix with the condensed soup and wine. Pour over vegetables. Cover and cook on LOW setting for 4 hours.
• Heat oil in a large skillet. Combine the rest of the leek soup mix with some flour. Dredge chicken fillets in flour mixture and place in skillet. Cook for about 2 1/2 minutes each side.
• Remove vegetables from slow cooker and arrange in a serving dish. Top with chicken.

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.

Steps:

• Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
• Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
• Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

Steps:

• Place each piece of chicken between two pieces of plastic wrap pound lightly using the side of meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness, remove plastic wrap.
• In a shallow bowl combine flour, and 1/4 teaspoon salt; coat chicken pieces with flour mixture; in a 12-inch skillet heat 2 tablespoons of the butter over medium heat, add chicken and cook 6 to 8 minutes or until chicken is tender and no longer pink, turning once;Remove chicken from skillet,transfer to platter; cover and keep warm.
• Add wine and green onions to the skillet; cook and stir 1 minute, scraping up any browned bits in skillet, if necessary; Cook 1 minute more or until reduced to 1/3 cup, remove from heat.
• Whisk in remaining 2 tablespoons butter until melted; stir in 2 tablespoon snipped fresh herbs,the black pepper, and the 1/8 teaspoon salt (If using chicken broth omit the 1/8 teaspoon salt). Pile the remaining herbs on chicken when serving.

Steps:

• Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water.
• Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.
• Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot.
• Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.)
• Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.