Best Chicken Scaloppine With Roasted Apricots Recipes

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 MUSHROOMS

Steps:

• Fillet the chicken breasts and pound with a mallet to 1/8".
• Heat 2 tablespoons each of butter and olive oil in a skillet. Add the mushrooms and saute until tender. Remove from pan with a slotted spoon.
• Heat the remaining butter and oil over medium-high heat. Saute the chicken, turning once until browned, about 4-5 minutes. Remove chicken and reserve.
• Add the shallots or scallions to the pan, scraping any browned bits with a wooden spoon. Saute until tender.
• Add wine and stock and bring to a boil. Reduce by half.
• Add cream, salt and pepper. Add chicken and mushrooms back into the pan and reheat.

ROMANO'S MACARONI GRILL CHICKEN SCALOPPINE

Steps:

• To make the sauce:.
• Heat the lemon juice and white wine in a saucepan over medium heat.
• Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3 to 4 minutes).
• Slowly add butter until completely incorporated.
• Season with salt and pepper.
• Remove from heat and keep warm.
• To make chicken and pasta:.
• Cook pasta and drain.
• Heat a small amount of oil and two tablespoons butter in a large skillet.
• Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
• Remove chicken from pan.
• Add remaining ingredients to pan.
• Heat until mushrooms soften and are cooked. Add chicken back to pan.
• To serve:.
• Place cooked pasta on each plate.
• Add half of butter sauce to chicken mixture and toss.
• Taste and adjust. Add more sauce if needed.
• Place chicken mixture over pasta.
• Add a little more sauce to each.
• Garnish with parsley.

CHICKEN SCALOPPINE WITH ROASTED APRICOTS

Steps:

• Preheat the oven to 400 degrees. Place the apricots in a baking dish large enough to accommodate them in a single layer. Place the butter, honey, cinnamon and ginger in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave. Pour over the apricots and toss together. Place in the oven and roast for 10 to 15 minutes, until the apricots are soft. Remove from the oven and turn the oven down to warm. Set aside.
• Meanwhile, flatten the chicken breasts. If they weigh a lot more than 4 ounces apiece (they usually weigh about twice that) cut them in half. Place two sheets of plastic wrap on your cutting board or counter, overlapping slightly, to make a single large sheet, and brush lightly with oil. Place a chicken breast in the middle and place two more sheets of plastic on top. Working from the center to the outside, pound the meat with the flat side of a meat tenderizer until very flat, 1/4 inch thick or (preferably) even thinner. Make sure you come down flat with the meat tenderizer, and don't pound too hard; if you hit the meat with the edge, you will tear it.
• Season the pounded chicken breasts with salt and pepper. Place the flour in a wide dish. Dredge the chicken breasts lightly in the flour, tap off excess and stack between pieces of parchment (you will not use all of the flour; discard what you don't use).
• Heat a wide skillet over high heat and add 1 tablespoon of the oil. When the oil is shimmering in the pan and you can feel the heat when you hold your hand a couple of inches above it, add as many pieces as will fit into the pan without crowding (that's just one for my 12-inch pan) and brown on both sides, which should take only about 1 to 2 minutes per side. Transfer to a platter or a sheet pan and keep warm in the oven. Use the remaining oil for the next batches if necessary.
• When all of the pieces have been cooked, turn the heat down to medium and scrape the apricots and all the liquid in the baking dish into the pan. Stir and scrape the pan to deglaze with the juices from the apricots. This should take less than a minute. Scrape out of the pan onto the chicken breasts and serve, with rice or couscous.