Best 4 Twisted Chicken Scallopini Recipes

Indulge in the culinary delight of Twisted Chicken Scallopini, a dish that tantalizes taste buds with its unique combination of flavors and textures. Thinly sliced chicken breasts are generously coated in a zesty blend of herbs and spices, then twisted and seared to perfection, creating a crispy exterior and a succulent, juicy interior. This main course is accompanied by a medley of side dishes, each offering a distinct culinary experience. A creamy and flavorful mushroom sauce envelops the chicken, adding richness and depth to every bite. Roasted vegetables, with their vibrant colors and caramelized edges, provide a delightful contrast in texture and a boost of vitamins. To complete the meal, a refreshing salad of crisp greens, tangy vinaigrette, and a sprinkling of crumbled cheese offers a light and refreshing balance to the savory main course. Get ready to embark on a culinary journey with Twisted Chicken Scallopini, where every element is carefully crafted to create a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

Ingredients

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

Tips:

To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a meat thermometer, cook the chicken over medium-high heat until it is no longer pink in the center and the juices run clear.
To make sure the chicken is evenly cooked, pound it to an even thickness before cooking.
If you are using a nonstick skillet, make sure it is well-seasoned before cooking the chicken. This will help prevent the chicken from sticking.
To add more flavor to the chicken, you can marinate it in a mixture of olive oil, herbs, and spices before cooking.
Serve the chicken scallopini with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Twisted Chicken Scallopini is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, and the sauce is flavorful and creamy. This dish is sure to be a hit with your family and friends.