Chicken Scaloppine With Basil Sauce Recipe

Chicken Scaloppine With Basil Sauce picture

Summary

MethodDish
Main Ingredient

Ingredients

 Whole chicken breast1 , boned and skinned
 Fresh lemon juice1 1⁄4 Cup (20 tbs)
 Unsalted butter3 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Dry white wine1 Tablespoon (Such As Italian Gavi)
 Water1⁄4 Cup (4 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Finely chopped fresh basil1⁄4 Cup (4 tbs)
 Basil leaves4 (For Garnish)
 Caper1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 818 Calories from Fat 536

% Daily Value*

Total Fat 61 g93.8%

Saturated Fat 37.5 g187.6%

Trans Fat 0 g

Cholesterol 278.7 mg

Sodium 653.6 mg27.2%

Total Carbohydrates 30 g10.2%

Dietary Fiber 1.7 g6.8%

Sugars 7.6 g

Protein 44 g87.1%

Vitamin A 55.6% Vitamin C 242.9%

Calcium 17.2% Iron 11.6%

*Based on a 2000 Calorie diet

Directions

Cut the chicken breast in half. Flatten with a mallet to 1/8" thickness.
Place chicken in a shallow dish and pour lemon juice over it. Turn to coat well and marinate for 15 minutes.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Drain chicken, reserving lemon juice. Season chicken with salt and pepper and add to skillet. Cook for 3 minutes on each side, or until just firm to the touch.
Transfer to a serving plate and keep warm.
Add the reserved lemon juice to the skillet, stir in the wine and the water. Bring the mixture to a boil over moderate heat. Lower heat, stir, and simmer for 1 minute.
Pour in cream, caper and any juices that have accumulated on chicken plate. Bring to a boil, cook for 2 minutes, until slightly thickened. Remove from heat and whisk in remaining 2 tablespoons of butter. Fold in basil and warm through.
Arrange chicken on individual plates. Spoon sauce over cutlets. Garnish with small fresh basil leaves.
Wine: Italian Gavi
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