Tuesday, August 4, 2009

Chicken Scallopini

There are some dishes that my family think of as my dishes when in fact they came from someone else all together. This one in particular I even forget is not mine because I make it so often, however it is not mine. It is from one of the first people I met when we moved to Nebraska who has since moved away to Colorado. Thank you, J. Everyone loves this quick and easy dish. Tonight I managed to have it put together in about 30 minutes. That's a record. I serve this over pasta, the sauce is flavorful enough that we just place the chicken over the past and spoon the sauce on. Add grated quality Parmesan.

Chicken Scallopini with Olive and Sun-Dried Tomato Sauce

2 tablespoons olive oil
1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup all-purpose flour
1 lb thinly sliced chicken cutlets (scallopini; 3/4 inch thick)
1/3 cup dry white wine
1/3 cup reduced-sodium chicken broth
1/2 cup drained oil-packed julienned sun-dried tomatoes
1/3 cup drained pitted brine-cured black olives, coarsely chopped


Put oven rack in middle position and preheat oven to 200°F. Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.

Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer chicken to flour in 1 layer. I slice the breast in half lengthwise and call it close enough.

Lightly season top side of chicken with salt and pepper, turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan.

Sauté chicken in batches without crowding, turning over once, until browned and just cooked through, about 3 minutes per side. Transfer to a platter after browned and place in oven to keep warm, add new cutlets to skillet as space becomes available. When all of chicken is cooked, bring wine, broth, tomatoes, and olives to a boil in same skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over chicken.

Makes 4 servings.

No comments:

Post a Comment