Chicken scalapini Recipe

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Ingredients

Count

Nutrition

2228

Calories

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Ingredients:

Serving

1 bag chicken

Directions:

Lemons
Veal, chicken, or pork scallopine, for four
Salt
Freshly ground pepper
All-purpose flour
Tablespoons olive oil
Tablespoons unsalted butter
Garlic cloves, peeled
Large green olives, cut away from the pit in wide strips
1/4 cup small capers in brine, drained
1/2 cup dry white wine
Cup chicken stock, or canned reduced-sodium chicken broth
Squeeze the juice from 1 1/2 of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.
Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scallopine.
Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until the wine is reduced in volume by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices
Tablespoons Italian parsley, chopped

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2227.98 Kcal (9328 kJ)
Calories from fat	1412.1 Kcal
		% Daily Value*
Total Fat	156.9g	241%
Cholesterol	941.4mg	314%
Sodium	732.2mg	31%
Potassium	1976.94mg	42%
Protein	188.28g	377%
Vitamin C	31.4mg	52%
Iron	10.5mg	58%
Calcium	115.1mg	12%

Amount Per 100 g
Calories	213 Kcal (892 kJ)
Calories from fat	135 Kcal
		% Daily Value*
Total Fat	15g	241%
Cholesterol	90mg	314%
Sodium	70mg	31%
Potassium	189mg	42%
Protein	18g	377%
Vitamin C	3mg	52%
Iron	1mg	58%
Calcium	11mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.