Meghann's Chicken Scallopini

Meghann's Chicken Scallopini

9
Meghann 12

"This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry!"
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 456 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

9
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

Not much flavor.

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...

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 fixe...

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 ag...

Not much flavor.

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!

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

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 s...

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!

great recipe. but is missing two major elements of a scallopini. Lemon juice, and capers. i put about 1 tbsp lemon juice and probably 20 or so capers