"While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
" — Strangecacti
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skinless, boneless chicken breast halves
salt and ground black pepper to taste
capers, or to taste
chicken-flavored demi-glace, or to taste
chopped fresh parsley, or to taste
Excellent recipe - it was delicious. I didn't have white wine so I used chicken broth and increased the amount for sauce. No glaze either but chopped portabella mushrooms worked well
I would use ex virgin olive oil, not butter. much healthier and very italian. season the flour or rub seasonings into raw chicken breast before pounding. always pound by covering chicken with plastic wrap. after browning the breasts in oil, until cooked but not dried out, add sauce you made in another pan(mushrooms,wine,stock,lemon juice). serve with pasta and sauteed,cooked( frozen) spinach
This dish is a standard in our household. We love it with steamed broccoli, and perhaps garlic mashed potatoes. Another reviewer is confused over the term "scallopini", which refers to the thin slices of meat used in the picatta recipe. Once you have dredged the scallopini in seasoned flour, dip it in an egg/Parmesan cheese wash before turning it into your hot skillet. Just brown the scallopini, don't fully cook, as you can return it for one last cook/ warm up at the end (careful not to overcook the chicken!). If you do not have fresh chicken stock for Demi-glacing the pan, use any liquid canned chicken broth. Reduce the broth with the lemon juice, butter, olive oil, garlic, and white wine to concentrate the flavors. Add some fresh thyme and fresh chopped parsley to taste now (no stems). When ready, return your scallopinis to the skillet for a final warm-up and add capers to taste. I like lots. Try this recipe with veal or sliced beef tenderloin also
Excellent dish. Taste even better if a bottle of wine is consumed during preparation.
Loved it! Didn't have mushrooms but they'd have been welcome! I didn't think it needed lemon juice or the demi-glace. I'll definitely be making this again! Thanks!
Fixed this tonight and loved it!! Could not find chicken flavored demi-glace so substituted this for chicken broth. Wonderful! Sliced green olives would be good in place of the capers. I will try this next time. My favorite Italian restaurant serves a similar dish they call Chicken picata. I served this over a small portion of spaghetti. Two large chicken breast sliced as stated and pounded is enough for four servings if you are a light eater.
This dish is not new to me at all, and I have always loved it. But I've always used chicken broth wih the wine and lemon juice, never demi-glace. The demi-glace made it even better - richer, with a more full-bodied flavor. An excellent, solid 5-star recipe. I would just caution against cooking the chicken for 6-8 minutes on each side. A few minutes on each side, just until the chicken turns opaque, is all this needs. Even a minute or two of overcooking can easily take this from moist and tender to tough and dry.
I love these ingredients. I also add artichoke hearts. Yumm! I also increase the ingredients for the sauce so that there's plenty for the rice. I use chicken tenderloins, the perfect size and shape.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 245
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