Magazine article Sunset

Quick Chicken: Pound and Brown the Everyday Bird into Versatile Scaloppine

Magazine article Sunset

Quick Chicken: Pound and Brown the Everyday Bird into Versatile Scaloppine

Article excerpt

Sans skin and bones, chicken breasts are lean, easy to cook, and often boring. Look to the Italians to avoid that trap, with a technique we usually associate with veal--pounding the meat thin, browning it quickly, and concocting a quick pan sauce to make scaloppine. You can vary the seasonings and sauces on basic chicken scaloppine for a host of quick, interesting dishes. We start with three versions, but take it from there with your own imagination and the ingredients in your pantry and refrigerator.

[ILLUSTRATION OMITTED]

Orange-Olive Chicken Scaloppine

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

    Basic chicken scaloppine
    (recipe at left)
  2 teaspoons olive oil
1/3 cup slivered almonds or
    pine nuts
1/4 cup chopped shallots
1/2 cup fat-skimmed chicken broth
  1 teaspoon grated orange peel
1/2 cup orange juice
1/4 cup pitted kalamata olives
  1 tablespoon chopped parsley
    Salt and pepper
    Orange wedges (optional)

1. Keep basic chicken scaloppine warm in a 200[degrees] oven.

2. Add 1 teaspoon olive oil and the nuts to hot pan used to cook chicken (don't wash) and stir over medium heat until golden, 30 seconds to 1 minute. Remove pan from heat and scoop out nuts with a slotted spoon; set aside.

3. Set pan over medium-high heat: add remaining 1 teaspoon oil and the shallots, and stir until shallots are limp, about 2 minutes. Add chicken broth, orange peel, orange juice, and olives; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with nuts and parsley. Add salt and pepper to taste, and garnish with orange wedges if desired.

Per serving: 390 cal., 39% (153 cal.) from fat; 38 g protein; 17 g fat (2.2 g sat.); 21 g carbo (1.3 g fiber); 257 mg sodium; 82 mg chol.

Lemon-Cilantro Chicken Scaloppine

PREP AND COOK TIME: About 15 minutes

MAKES: 4 servings

    Basic chicken scaloppine (recipe on
    page 88)
  1 teaspoon olive oil
  2 cloves garlic, peeled and minced
2/3 cup fat-skimmed chicken broth
  1 teaspoon grated lemon peel
  1 tablespoon lemon juice
1/4 teaspoon hot chile flakes
  2 tablespoons chopped fresh cilantro
    Salt and pepper
    Lemon wedges

1. Keep basic chicken scaloppine warm in a 200[degrees] oven.

2. Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds. Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.