Tuesday, March 5, 2013

Chicken Scallopine

Chicken Scallopine

This is my much healthier version of one of my favorite dishes I've ever eaten.  The original was swimming in butter, oil, and pancetta, and tasted great, but always left me feeling uncomfortably full.  Serve with a simple/ plain pasta, and a salad for a delicious meal.

-1/3 c flour
-1/2 tsp dried sage or Italian seasoning
-1/4 tsp salt
-1/8 tsp pepper
-4 chicken breasts
-1 Tbsp olive oil
-16 oz mushrooms, sliced
-2 cloves garlic, minced
-1 can quartered artichoke hearts, drained
-2 Tbsp capers
-1 Tbsp butter
-1/2 c white wine
-1/2 c chicken broth
-1/4 tsp salt
-1/4 tsp pepper
-2 Tbsp lemon juice

In a shallow pan, whisk together flour, sage, 1/4 tsp salt, and 1/8 tsp pepper.  Pound chicken breasts flat with a mallet or frying pan.  Dredge the breasts in the flour mixture, reserve unused flour for a later use.  Heat oil in a skillet over medium heat.  Add chicken, cook 5 minutes per side, or until no longer pink.  Remove chicken from pan and set aside to keep warm.  Add butter and mushrooms to the skillet (still over medium heat).  Cook until the mushrooms begin to soften, about 5 minutes.  Add garlic, artichoke hearts, and capers.  Saute an additional minute.  In a bowl, whisk together wine, broth, remaining salt and pepper, and the reserved flour.  Pour wine/ flour mixture into the pan.  Bring to a boil, reduce heat, and continue to cook, stirring frequently, until the mixture thickens.  Stir in lemon juice.  Pour sauce and veggies over chicken breasts, garnish with parsley if desired, and serve immediately.

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