Best Chicken Scallopine Recipes

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE

Steps:

• Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
• SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams

LEMON-CILANTRO CHICKEN SCALOPPINE (SCALLOPINE OR SCALLOPINI)

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.

CHICKEN SCALLOPINE

Steps:

• Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
• Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
• In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
• Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.

ROMANTIC CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat.
• Season the chicken cutlets with salt and pepper, and coat each side with flour (shaking off any excess).
• Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.
• Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer (keeping the heat of the pan at medium) and reduce for 10 minutes. Add the cream, salt, and pepper.
• Stir to combine and simmer for 1 minute to blend the flavors (or let it simmer longer to reduce further). If you want an even thicker sauce, you can mix 1 Tablespoon cornstarch with 1 Tablespoon water, and add it to the pan.
• Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

CHICKEN SCALLOPINE WITH HAZELNUT-CREAM SAUCE

Steps:

• Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. Using mallet, pound each piece to about 1/3-inch thickness. Sprinkle pounded chicken with salt and pepper on both sides.
• Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 11/2 minutes per side. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet and sauté until tender, about 3 minutes. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. Add cream; boil until sauce thickens slightly, about 2 minutes. Stir in hazelnuts. Season sauce with salt and pepper. Pour sauce over chicken and serve.

CHICKEN SCALLOPINE WITH ARUGULA AND LEMON

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 SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.

CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE

Steps:

• Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

HARD CIDER-SAUCED CHICKEN SCALLOPINE

Steps:

• 1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large saute pan or skillet over medium-high heat. Add as many chicken cutlets as will fit comfortably, working in batches to keep from crowding the pan or skillet. Cook for 2 to 3 minutes, until the first side is nicely browned; turn them over and cook for 3 to 4 minutes or until the cutlets are cooked through. Adjust the heat as necessary to keep the pan or skillet hot, but not smoking. Transfer the cooked chicken to a platter as you work. 2. When all of the cutlets are cooked, add the remaining 1/2 tablespoon of oil to the pan or skillet along with the onion and a pinch of salt. Cook over medium heat for 3 to 4 minutes, until the onion has softened. Add the celery and apple; cook for 3 to 4 minutes, stirring once or twice, until the celery is tender. 3. Whisk in the broth and 1 1/4 cups of the hard cider, the mustard and brown sugar. Increase the heat to medium-high; once the mixture comes to a boil, cook for about 5 minutes, stirring a few times, until it has reduced by half. 4. Dissolve the cornstarch in the remaining 1/4 cup of the cider in a cup to form a slurry; add that to the pan or skillet, whisking to incorporate and slightly thicken the sauce. 5. Return the chicken cutlets and any accumulated juices to the pan or skillet and reduce the heat to low; allow

CHICKEN SCALLOPINE WITH SAGE AND FONTINA

Steps:

• Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

CHICKEN SCALLOPINE WITH LEMON CREAM SAUCE

Steps:

• Heat oil in large skillet on medium heat. Meanwhile, dip chicken, 1 breast at a time, into flour, turning to evenly coat both sides of each breast with flour. Gently shake off excess flour.
• Add chicken, in batches to hot skillet; cook 2 to 3 min. on each side or until done. Remove from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Stir pasta sauce and lemon juice into reserved drippings; cook 2 min., stirring constantly to scrape browned bits from bottom of skillet. Cook additional 3 to 5 min. or until sauce is heated through, stirring frequently. Stir in nutmeg. Serve over chicken.