Recipe: Summer Chicken Scallopini
Wednesday
Aug 4, 2010
A light & citrusy take on an old favorite. About 20 minutes from start to finish.
Ingredients:
4 skinless boneless chicken breast halves
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
cooking spreay
1/2 cup chicken broth
1/3 cup white wine (dry or sweet, as is your preference)
4 tsp capers
1 tablespoon butter
Directions:
1. Take out daily frustration by pounding chicken breasts with mallet (in plastic wrap) until 1/4 inch thick. Brush chicken with lemon juice, sprinkle with salt & pepper. Dredge in breadcrumbs.
2. Coat non stick skillet with cooking spray and heat over medium high heat. Add chicken & cook 3 minutes on each side. Remove from pan & keep warm.
3. Add chicken broth and wine to pan (don’t forget to ‘test’ the wine as you cook. But not too much, or dinner will be late and burned). Cook 30 seconds, stirring. Remove from heat, stir in capers and butter. Serve with veggie orzo or light basil pasta.
Comments
Valerie
August 4th, 2010 at 10:29 am
I am def. going to try this! Looks yummy!! Could we get a recipe for the veggie orzo?
Lisa Prowse
August 4th, 2010 at 11:51 am
I am definitely going to try this. It looks simple to make which makes it even better. I definitely will save some wine for dinner.
Belinda
August 5th, 2010 at 2:59 am
Definitely gonna try it. Just needs more wine for the cook.
Kellie
August 5th, 2010 at 9:14 am
@ Valerie- sure! Here’s the veggie orzo recipe:
Heat 1 tsp olive oil in med. skillet over med-high heat. Add 1 cup halved cherry tomatoes, 1 cup chopped zucchini & 2 minced garlic cloves. Saute 2 minutes. Stir in 1/2 tsp. Italian seasoning and 1/4 tsp red pepper flakes. Saute 1 more minute , until zuccini is crispy-tender. Toss with 3 cups hot cooked orzo and 1/4 tsp of salt.