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Chicken Scaloppine With Basil Sauce Recipe
|Whole chicken breast||1 , boned and skinned|
|Fresh lemon juice||1 1⁄4 Cup (20 tbs)|
|Unsalted butter||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dry white wine||1 Tablespoon (Such As Italian Gavi)|
|Water||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Finely chopped fresh basil||1⁄4 Cup (4 tbs)|
|Basil leaves||4 (For Garnish)|
|Lemon slices||4 (For Garnish)|
Serving size: Complete recipe
Calories 818 Calories from Fat 537
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 37.5 g187.6%
Trans Fat 0 g
Cholesterol 278.7 mg
Sodium 532.7 mg22.2%
Total Carbohydrates 32 g10.8%
Dietary Fiber 3 g11.9%
Sugars 7.6 g
Protein 43 g86.7%
Vitamin A 55.8% Vitamin C 277.4%
Calcium 13.5% Iron 12.7%
*Based on a 2000 Calorie diet
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 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 and paper thin slices of lemon.
Wine: Italian Gavi