Chicken Scallopini

Chicken Scallopini

71 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Strangecacti
Recipe by  Strangecacti

“While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two. ”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

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Reviews (71)

Rate This Recipe
Robinspl
99

Robinspl

Excellent recipe - it was delicious. I didn't have white wine so I used chicken broth and increased the amount for sauce. No glaze either but chopped portabella mushrooms worked well

foxlaw
91

foxlaw

This dish is a standard in our household. We love it with steamed broccoli, and perhaps garlic mashed potatoes. Another reviewer is confused over the term "scallopini", which refers to the thin slices of meat used in the picatta recipe. Once you have dredged the scallopini in seasoned flour, dip it in an egg/Parmesan cheese wash before turning it into your hot skillet. Just brown the scallopini, don't fully cook, as you can return it for one last cook/ warm up at the end (careful not to overcook the chicken!). If you do not have fresh chicken stock for Demi-glacing the pan, use any liquid canned chicken broth. Reduce the broth with the lemon juice, butter, olive oil, garlic, and white wine to concentrate the flavors. Add some fresh thyme and fresh chopped parsley to taste now (no stems). When ready, return your scallopinis to the skillet for a final warm-up and add capers to taste. I like lots. Try this recipe with veal or sliced beef tenderloin also

squirley
81

squirley

Excellent dish. Taste even better if a bottle of wine is consumed during preparation.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 542 cal
  • 27%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 34.8 g
  • 70%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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