Meghann's Chicken Scallopini Recipe - Allrecipes.com
Meghann's Chicken Scallopini Recipe
  • READY IN 50 mins

Meghann's Chicken Scallopini

Recipe by  

"This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
  2. Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2011

I just wanted add a note to my recipe. Two important steps were changed when the recipe was published so I want to clear that up. I brown the chicken in the skillet, cover with foil and finish it in the oven so I have time to caramelize the onions. I don't fully caramelize them as that would take a while to do, but I cook them for a lot longer than "soft and translucent" to get more flavor from them. They should be pretty mushy. We also like the dish a bit more garlic-y now, so I add a good bit of garlic powder to the cream sauce as it is thickening. Thanks for trying this recipe! I hope this info is helpful :)

 
Most Helpful Critical Review
May 27, 2011

Not much flavor.

 

11 Ratings

Jun 18, 2011

Meghann, this was really good. I did follow your directions on putting the chicken into the oven after browning (I used a combo of butter and olive oil) while finishing the onions. When I fixed the onions, I added the garlic too soon, so use caution because you do not want burned garlic. I used a little more butter for the onions, too, to help with the caramelizing. I was lucky to be making this dish when Vidalias are in season--they are so good. When I went to make the sauce, it just called out to me to add something, so I used a little garlic powder and a few sprinkles of tarragon. I made the sauce a little more in bulk for the meal we were having so that I could pour some over some capellini. Yum! We have some leftovers for another night! Thanks, Meghann!

 
Mar 06, 2012

My husband loved this! He raved about it several times after dinner was over. Of course he loves all creamy sauces. I used fat-free half and half to cut down on the calories. I will make this again.

 
Jun 08, 2011

This recipe is awesome! We loved it. Had everything already, no need to go out and purchase ingredients. Great flavor. I will make this again and again! Thanks Meghann!

 
Jul 20, 2011

This was great! I had to add a little more flour to get it to thicken up, but I think I added too much liquid, so that was my fault. I will be making this again!

 
Jun 11, 2013

i loved it! i used a Riesling wine and added capers!

 
Oct 04, 2011

This was delicious! I made the sauce with half and half and it came out nice and creamy and wonderful. When the sauce was completed, I mixed 2/3 of a pound of brown rice pasta into it and then served the chicken breast sliced on top. It was soooo good!! I also added some minced fresh parsley that I wanted to use up. That added even more flavor! Will definitely make this again!

 

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Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 193 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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