Scaloppine di Pollo al Limone
A tender and very flavorful chicken recipe made with chicken breasts, lemons, capers and Marsala wine. An elegant dish so easy and quick to prepare. The mushrooms and the fresh parsley made the gravy rich and earthy, each flavor of the dish was well defined.
Lemon Chicken Scaloppine
2 organic skinless boneless chicken breasts,
cut in half
flour for dredging
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Marsala wine
2/3 cup chicken broth
1 cup portabella mushrooms, sliced
2 tablespoons capers
juice of 1/2 a lemon
2 tablespoons parsley, chopped
salt and pepper to taste
Wash and pat dry chicken then pound chicken to 1/4 inch thick, salt and pepper the flour and lightly dredge chicken. In a large frying pan heat butter and olive oil and brown chicken 1 to 2 minutes on both sides, remove from pan. Heat oven to 200 degrees, cover chicken and keep warm. In same pan de glaze with Marsala wine, then add chicken broth, and mushrooms cook for 3 minutes. Remove from heat add capers, lemon and parsley, place chicken back in pan and serve.
Ricette by Chef Chuck's Cucina
A tender and very flavorful chicken recipe made with chicken breasts, lemons, capers and Marsala wine. An elegant dish so easy and quick to prepare. The mushrooms and the fresh parsley made the gravy rich and earthy, each flavor of the dish was well defined.
Lemon Chicken Scaloppine
2 organic skinless boneless chicken breasts,
cut in half
flour for dredging
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Marsala wine
2/3 cup chicken broth
1 cup portabella mushrooms, sliced
2 tablespoons capers
juice of 1/2 a lemon
2 tablespoons parsley, chopped
salt and pepper to taste
Wash and pat dry chicken then pound chicken to 1/4 inch thick, salt and pepper the flour and lightly dredge chicken. In a large frying pan heat butter and olive oil and brown chicken 1 to 2 minutes on both sides, remove from pan. Heat oven to 200 degrees, cover chicken and keep warm. In same pan de glaze with Marsala wine, then add chicken broth, and mushrooms cook for 3 minutes. Remove from heat add capers, lemon and parsley, place chicken back in pan and serve.
Ricette by Chef Chuck's Cucina
~*sigh*~ Heaven, on a plate... this is one of my FAV's!!
ReplyDeleteChuck - THis is a classic, delicious dish. This was the first dish I made for my in-laws when I was first married back when dinosaurs roamed the earth.
ReplyDeleteI make something similar but use white wine and green olives. There are so many variations
ReplyDeleteHi LaDue, My too!! Yumm :) Thank You!
ReplyDeleteHi Ciao Chow Linda, Memories I love them, essentially when food is involved!
ReplyDeleteYour not that old come on!! Thank You :)
Hi Scintilla, Now your talking, green olive, white wine, this is something I must try!! That blend I know I will enjoy! Grazie :)
ReplyDeleteYes Sophie, MMMMMelt in your mouth goodness!!
ReplyDeleteThank You :)
Wow is this a show stopper! The combo of flavors is perfect and is perfect for the season.
ReplyDeleteHi Jamie, I love when great flavors are seasonal! Thank You :)
ReplyDelete