Chicken Scallopini {recipe}

Plans are good.  Plans make shopping easier each week.  They even take the guess-work out of figuring out what's for dinner on any given day.

So, this week the plan has been made and while I have rearranged it already... it's still all good.  The weather was too nice today to make the beef and barley soup I was going to make, so that one will hit the dinner table on a cooler day during the week.

Tonight, I got started a bit later making dinner than I normally would for a Sunday which meant a quicker meal was what everyone was wanting.  The hunger pangs had already started in by the time I realized the time!

I had pulled out my copy of Cooking Light's 5 Star Recipes, which has been a staple in my cookbook collection for quite a few years now.  While I had marked the Chicken Scallopini recipe in that book, I knew I'd need to make a few adjustments to it.

Chicken scallopini

I love the part of the recipe where you make a simple pan sauce from the drippings, what I don't love is that if you drizzle it over the chicken that it will make it soggy.  Everyone complains about that.  So, I opted to toss the pasta with the sauce... problem solved!

I also followed a more traditional breading method with a slight change.  Coat in flour, then egg mixture (I added the lemon juice at this point) followed by the bread crumbs.  I have had the most success with breaded chicken when I follow this method.

Everyone enjoyed dinner so much, I should have made more chicken though!  I kept it at very reasonable portions - I sliced 2 chicken breasts in half to make 4 portions... seems that was a bit on the 'light' side for my family.  Next time I will double the recipe to ensure that there is more than enough for seconds!

Chicken Scallopini

Recipe by Patsyk original (adapted from Cooking Light)
  • 2 8 ounce chicken breasts, sliced in half to create 2 thin halves each
  • 2 teaspoons fresh lemon juice
  • 2 eggs
  • 3/4 cup flour
  • 3/4 cup Italian seasoned bread crumbs
  • 2-3 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 teaspoons capers, drained
  • 1 tablespoon butter
  • 1/2 pound cooked angel hair pasta
Cooking Directions
  1. Place the flour in a shallow dish. Whisk the eggs and lemon juice together in another shallow dish. Place the bread crumbs in a 3rd shallow dish.
  2. Pat the chicken dry and dredge in the flour, shaking off the excess. Then, dip in the egg mixture, followed by the bread crumbs. Making sure the chicken is completely coated. Repeat for each piece of chicken.
  3. Heat a large non-stick skillet over high heat with the olive oil in the pan. Once hot, add the chicken and allow to cook on each side approximately 5 minutes - until the breading becomes golden brown. Then, remove from pan and keep warm.
  4. Add broth and wine to the pan and cook about 1 minute. Then, add the capers and butter and continue to cook another 1-2 minutes. Toss cooked pasta with the sauce.
  5. Serve the chicken over the pasta.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


Popular Posts