Best Hard Cider Sauced Chicken Scallopine Recipes

Johnny Carino's Copycat Chicken Scallopini Recipe - (3.4/5) image

Provided by á-99891

Number Of Ingredients 18

LEMON BUTTER:
4 sticks margarine, about 1-pound
8 sticks of butter, about 2-pounds
1/4 cup lemon juice
1/2 cup white wine
2 teaspoons garlic, chopped
CHICKEN SCALLOPINI:
2 tablespoons melted butter, plain, unsalted
2 precooked chicken breast
1/4 cup roma tomatoes, diced
1/2 cup mushrooms, sliced
1/4 cup bacon, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic salt
5-ounces spaghetti, precooked
1/2 cup heavy whipping cream
1/2 cup lemon butter

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 image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

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.