Tuesday, October 18, 2016

Chicken Scaloppini For Two


I'm starting a new section on my blog called Cooking For Two.  Nothing new for a lot of you but it is for me.  I always make too much and I'm not a fan of leftovers.  When I can, I freeze my leftovers for my son, Michael to take home.  Right now, if Michael's reading this he'll be like NOOOO don't stop......don't worry Michael, there will still be leftovers in the freezer but maybe not as much.  
Since it's just my husband and I most of the time, I want some recipes just for two.  Tonight I made Chicken Scaloppini.  Scaloppini means thinly sliced pieces of meat, dredged in flour, sautéed and served in a sauce.  In this case, it's chicken.  Above, it looks like a lot for one serving but it's one small chicken breast sliced horizontally.  I had no problem finishing my serving.  I really like the slicing horizontally method instead of pounding thin.  It was less messy and the chicken didn't tear apart.  Also prepping the ingredients helps the dish come together fast and easy.  I served it with some roasted broccoli and Kevin and I enjoyed every bite.


Ingredients:
  • 2 (6oz) boneless skinless chicken breasts (use smaller beast pieces)
  • salt and pepper
  • 1/4 cup flour
  • 2 Tablespoons vegetable oil
  • 4 ounces fresh mushrooms (quartered)
  • 1 small red bell pepper, cut into thin strips
  • 1 large shallot, sliced thin (about 1/4 cup)
  • 2 Tablespoons capers (drained and rinsed)
  • 1 garlic cloves (minced)
  • 3/4 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons of butter (cut into 2 pieces)
  • 1 tablespoon fresh parsley, chopped (optional, use it if you have it)
                                                           Instructions:
  1. Prep all the vegetables (mushrooms, bell pepper, shallots) on a cutting board and set aside.  
  2. Cut each chicken breast in half horizontally. (If slices are still too thick you can gently pound between plastic wrap to 1/4 inch thickness).  Pat dry and lightly sprinkle them with salt and pepper.
  3. Spread flour in shallow dish.  Dredge each cutlet in flour, shaking off excess.  Set aside.
  4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium hight heat.  Add cutlets and cook until lightly golden and cooked through, about 2 minutes per side.  Transfer to a clean plate and set aside.
  5. Heat remaining 1 tablespoon of oil in the same skillet over medium high heat and cook the mushrooms, red pepper, shallot and ¼ teaspoon of salt until liquid is evaporated and vegetables start to brown, 6 minutes.  Add the capers and garlic, cook 1 minute.  
  6. Add chicken broth and wine and bring to a boil, stirring up any browned bits.  Cook until reduced and slightly thickened 5-7 minutes.
  7. Reduce heat to low and whisk in butter.  Salt and pepper to taste (I didn't need to add any).  Return chicken and any juices to pan to heat through, about 2 minutes.  Transfer chicken to two plates and top with vegetables and sauce.  Sprinkle with parsley.  Serve.

Recipe adapted from Cook's Country
                                                                                
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