Dawn’s Recipes: Chicken Scaloppini For Two

Chicken Scaloppini For Two

  • 2 (6oz) boneless skinless chicken breasts (use smaller beast pieces)
  • salt and pepper
  • 1/4 cup flour
  • 2 Tablespoons vegetable oil
  • 4 ounces fresh mushrooms (quartered)
  • 1 small red bell pepper, cut into thin strips
  • 1 large shallot, sliced thin (about 1/4 cup)
  • 2 Tablespoons capers (drained and rinsed)
  • 1 garlic cloves (minced)
  • 3/4 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons of butter (cut into 2 pieces)
  • 1 tablespoon fresh parsley, chopped (optional, use it if you have it)
  1. Prep all the vegetables (mushrooms, bell pepper, shallots) on a cutting board and set aside.  
  2. Cut each chicken breast in half horizontally. (If slices are still too thick you can gently pound between plastic wrap to 1/4 inch thickness).  Pat dry and lightly sprinkle them with salt and pepper.
  3. Spread flour in shallow dish.  Dredge each cutlet in flour, shaking off excess.  Set aside.
  4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium hight heat.  Add cutlets and cook until lightly golden and cooked through, about 2 minutes per side.  Transfer to a clean plate and set aside.
  5. Heat remaining 1 tablespoon of oil in the same skillet over medium high heat and cook the mushrooms, red pepper, shallot and ¼ teaspoon of salt until liquid is evaporated and vegetables start to brown, 6 minutes.  Add the capers and garlic, cook 1 minute.  
  6. Add chicken broth and wine and bring to a boil, stirring up any browned bits.  Cook until reduced and slightly thickened 5-7 minutes.
  7. Reduce heat to low and whisk in butter.  Salt and pepper to taste (I didn’t need to add any).  Return chicken and any juices to pan to heat through, about 2 minutes.  Transfer chicken to two plates and top with vegetables and sauce.  Sprinkle with parsley.  Serve.



Recipe adapted from Cook’s Country
                                                                                
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