Best 3 15 Minute Chicken Scaloppini With Artichokes Recipes
Indulge in the flavors of Italy with this delightful 15-minute Chicken Scaloppini with Artichokes recipe. This quick and easy dish is a perfect weeknight meal that combines tender chicken, savory artichokes, and a mouthwatering sauce. The chicken is pounded thin, dredged in a seasoned flour mixture, and pan-fried until golden brown. It is then simmered in a flavorful sauce made with artichoke hearts, white wine, broth, and herbs. Served over a bed of pasta or rice, this dish is sure to impress your family and friends.
In addition to the classic Chicken Scaloppini with Artichokes, this article also features two other enticing recipes: a creamy Chicken Scaloppini with Mushrooms and a tangy Lemon Chicken Scaloppini. The Chicken Scaloppini with Mushrooms recipe offers a rich and savory twist, featuring sautéed mushrooms and a creamy sauce made with white wine, heavy cream, and Parmesan cheese. The Lemon Chicken Scaloppini recipe, on the other hand, is a refreshing and zesty dish, with a sauce made with lemon juice, capers, and white wine.
Whether you're in the mood for a classic Italian dish or looking for something new and exciting, these 15-minute Chicken Scaloppini recipes are sure to satisfy your cravings. With their simple ingredients and easy-to-follow instructions, these recipes are perfect for busy weeknights or special occasions. So gather your ingredients, preheat your skillet, and get ready to experience the deliciousness of Chicken Scaloppini.
SKILLET CHICKEN AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
- Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
- Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.
LEMON CHICKEN SCALOPPINE WITH ARTICHOKES
Make and share this Lemon Chicken Scaloppine With Artichokes recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
- In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
- Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
- Bring to a boil, stirring constantly.
- Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
- Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.
Nutrition Facts : Calories 434, Fat 23.4, SaturatedFat 8.2, Cholesterol 108.1, Sodium 397.3, Carbohydrate 21.3, Fiber 10.4, Sugar 1.7, Protein 35.8
CHICKEN SCALOPPINE WITH ROASTED APRICOTS
Roasted apricots go well with savory dishes like these chicken breasts, which are called scaloppine when they're pounded thin, as they are here. When you pound meat thin like this, you can get a lot out of one piece. The scaloppine cook very quickly.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Place the apricots in a baking dish large enough to accommodate them in a single layer. Place the butter, honey, cinnamon and ginger in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave. Pour over the apricots and toss together. Place in the oven and roast for 10 to 15 minutes, until the apricots are soft. Remove from the oven and turn the oven down to warm. Set aside.
- Meanwhile, flatten the chicken breasts. If they weigh a lot more than 4 ounces apiece (they usually weigh about twice that) cut them in half. Place two sheets of plastic wrap on your cutting board or counter, overlapping slightly, to make a single large sheet, and brush lightly with oil. Place a chicken breast in the middle and place two more sheets of plastic on top. Working from the center to the outside, pound the meat with the flat side of a meat tenderizer until very flat, 1/4 inch thick or (preferably) even thinner. Make sure you come down flat with the meat tenderizer, and don't pound too hard; if you hit the meat with the edge, you will tear it.
- Season the pounded chicken breasts with salt and pepper. Place the flour in a wide dish. Dredge the chicken breasts lightly in the flour, tap off excess and stack between pieces of parchment (you will not use all of the flour; discard what you don't use).
- Heat a wide skillet over high heat and add 1 tablespoon of the oil. When the oil is shimmering in the pan and you can feel the heat when you hold your hand a couple of inches above it, add as many pieces as will fit into the pan without crowding (that's just one for my 12-inch pan) and brown on both sides, which should take only about 1 to 2 minutes per side. Transfer to a platter or a sheet pan and keep warm in the oven. Use the remaining oil for the next batches if necessary.
- When all of the pieces have been cooked, turn the heat down to medium and scrape the apricots and all the liquid in the baking dish into the pan. Stir and scrape the pan to deglaze with the juices from the apricots. This should take less than a minute. Scrape out of the pan onto the chicken breasts and serve, with rice or couscous.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- For the best results, use thin-sliced chicken breasts or thighs. This will help them cook evenly and quickly.
- If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts or thighs thin.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
- If you don't have artichoke hearts, you can substitute another vegetable, such as asparagus, broccoli, or zucchini.
- To make the sauce, you can use white wine, chicken broth, or even water. If you use wine, choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
- If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until it forms a smooth paste. Then, add it to the sauce and bring it to a simmer, stirring constantly.
- Serve the chicken scaloppini with a side of pasta, rice, or vegetables.
Conclusion:
This 15-minute chicken scaloppini with artichokes is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, the sauce is creamy and flavorful, and the artichokes add a touch of elegance. Serve it with a side of pasta, rice, or vegetables for a complete and satisfying meal.
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