Best 6 The Realtors Chicken Scallopini Recipes

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Embark on a culinary journey with the tantalizing dish of Chicken Scallopini, a delectable creation that marries tender chicken breasts with a luscious lemon-butter sauce. This dish is a symphony of flavors, where the delicate chicken is delicately sautéed until golden brown, then enveloped in a velvety sauce infused with the vibrant zest of lemons and the richness of butter. Accompanying this main course are a medley of side dishes that elevate the experience: creamy mashed potatoes, a vibrant green bean casserole, and a refreshing Caesar salad. Get ready to indulge in a feast that will leave your taste buds dancing with delight.

Let's cook with our recipes!

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE



Chicken Scaloppini with Lemon-Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

Steps:

  • Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
  • Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
  • Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
  • Garnish with the lemon supremes and serve.

THE REALTOR'S CHICKEN SCALLOPINI



The Realtor's Chicken Scallopini image

I found this recipe on the internet. I made a change or two and my family loves it. I serve this over chicken flavored rice. It goes together so well.

Provided by Realtor by day

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

1 garlic clove, pressed
1/4 cup butter, softened
2 boneless skinless chicken breast halves
1/2 cup all-purpose flour
salt & fresh ground pepper
4 ounces sliced mushrooms
20 capers (to taste)
2 tablespoons lemon juice
1/4 cup white wine
1 teaspoon chicken base (to taste)
1/4 cup water
1 teaspoon fresh parsley, chopped (to taste)
2 lemon slices

Steps:

  • 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 until it is an even thickness.
  • Place the flour in a shallow dish; dredge each chicken breast on both sides with the flour.
  • Melt the garlic butter in a large skillet over medium heat until it stops foaming.
  • 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.
  • Cook and stir the mushrooms, in the same skillet, 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, chicken base and water.
  • Stir to combine. Reduce to a simmer.
  • Adjust salt and pepper again; stir the parsley into the sauce.
  • Remove the chicken breasts to serving plates.
  • Serve the sauce over the chicken.
  • Garnish each serving with a lemon slice.

CHICKEN SCALLOPINI



Chicken Scallopini image

This is taken from a Cooking Light recipe with a few minor changes. I love it because it is easy to prepare, takes few ingredients, looks lovely, and is truly delicious.

Provided by MontanaSuz

Categories     Chicken Breast

Time 28m

Yield 4 chicken breast halves, 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breast halves
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian seasoned breadcrumbs
2 tablespoons olive oil
1/2 cup reduced-sodium fat-free chicken broth
1/2 cup dry white wine
4 teaspoons capers
1 tablespoon butter

Steps:

  • Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
  • Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
  • Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
  • Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.

CHICKEN SCALLOPINI



Chicken Scallopini image

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.

Provided by Strangecacti

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 12

1 clove garlic, pressed
¼ cup butter, softened
2 skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20 capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices

Steps:

  • 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.
  • 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.
  • 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.
  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g

CHICKEN SCALOPPINE WITH LEMON



Chicken Scaloppine With Lemon image

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 20m

Yield 12 servings

Number Of Ingredients 13

About 1 1/2 pounds boneless chicken thighs
Salt
Black pepper
1 cup all-purpose flour, or more as needed
1 1/2 cups fresh bread crumbs, or more as needed
3 eggs
2 tablespoons extra virgin olive oil, plus more as needed
3 tablespoons butter, plus more as needed
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley, plus more for garnish
Lemon wedges for serving

Steps:

  • Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
  • Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
  • Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
  • Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
  • When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
  • Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams

MEGHANN'S CHICKEN SCALLOPINI



Meghann's Chicken Scallopini image

This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry!

Provided by Meghann

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 50m

Yield 4

Number Of Ingredients 9

3 tablespoons canola oil
4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
salt and pepper to taste
2 cloves garlic, minced
2 onions, sliced
½ cup white wine
½ cup chicken stock
¾ cup heavy cream
1 ½ teaspoons all-purpose flour

Steps:

  • Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
  • Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 14 g, Cholesterol 128.8 mg, Fat 30 g, Fiber 2 g, Protein 27.3 g, SaturatedFat 12 g, Sodium 95.9 mg, Sugar 5.3 g

Tips:

  • To make the chicken scaloppini more flavorful, use boneless, skinless chicken breasts that have been pounded thin. This will help the chicken cook evenly and absorb the flavors of the sauce.
  • Use a good quality olive oil for the sauce. This will give the sauce a rich, flavorful taste.
  • Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly and becoming tough.
  • Cook the chicken over medium heat until it is cooked through. This will help to prevent the chicken from becoming dry or overcooked.
  • Serve the chicken scaloppini immediately with your favorite sides, such as pasta, rice, or vegetables.

Conclusion:

Chicken scaloppini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home.

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