Sunday, November 25, 2012

Chicken Scaloppine

Chicken Scaloppine 

-4-5 Boneless skinless chicken breasts
-Poultry seasoning
-Kosher salt and freshly ground black pepper
-1/2 cup all-purpose flour
-2 tbsp. canola oil
-4 tbsp. unsalted butter
-1 (14.5-ounce) can chicken broth
-4 tbsp. lemon juice
-2 tbsp. chopped garlic
-1 tbsp. parsley leaves
-1 tbsp. cornstarch 

-Pound chicken breasts until they are about 1/4 inch thick. I used my damn big skillet.
-Season breasts with salt, pepper and poultry seasoning. Dredge in flour and shake off excess. Meanwhile, heat 2 tbsp. butter and oil in a skillet.
-Cook chicken 6-8 minutes on each side or until cooked through. Remove to warm oven.
-Mix cornstarch into COLD broth. Deglaze pan with chicken broth. Add garlic, lemon juice, parsley, and adjust seasoning.
-Cook sauce until bubbly and thick. Then add remaining butter to make the sauce silky and delicious. Serve over rice.


  1. Is this one of your go-to recipes or something new? What do you think about it?

    1. This is one of my very favorite recipes I make this every few weeks. It's a go to for sure!