Scaloppine is an Italian dish that consists of thinly sliced meat that is dredged in flour and sautéed in a reduction sauce. Examples of scallopine include chicken marsala and chicken piccata.
I started off this dish with the intention of making chicken marsala, but I was out of marsala wine. Oh, well! So instead I used sherry. I also omitted the onions and mushrooms but added capers.
Try this recipe and let me know.
Prep Time: 10 mins . Cook Time: 30 mins . Yield: 8 Servings
INGREDIENTS
2 1/2 Lbs Chicken Breast, skinless & boneless
1/2 Cup Flour
2 Tbsp Olive Oil
2 Tbsp Butter
4 Cloves Garlic, chopped
6 to 8 Sprigs of Thyme
1 Tbsp Capers
3/4 Cup Cooking Sherry
3/4 Cup Chicken or Vegetable Broth
1/4 Cup Milk or Heavy Cream
1/2 Tsp Smoked Paprika
Poultry Seasoning
Salt & Black Pepper to taste
METHOD
1. Slice the chicken breast into 1/4-inch to 1/2-inch thick slices. Or, use a heavy object like a rolling pin or meat mallet to pound the chicken breast until the desired thickness.
2. Season chicken with smoked paprika, poultry seasoning, salt and black pepper. Set aside.
3. In a plate or shallow bowl lightly season flour with salt and pepper. Coat chicken with flour mixture.
4. In a large skillet, heat oil and butter over medium-high heat. Add slices of chicken breast (you may have to work in batches). Cook on both sides until medium brown; about 3-5 minutes per side. Set aside. See note below if your skillet can’t fit all the cutlets.
5. In the same skillet, add the garlic, thyme, sherry, broth, milk and capers. Bring to a simmer and stir while scraping the bottom of the pan. Simmer for about 10 minutes until sauce reduces a bit. Return chicken to pan and simmer for another 5-10 minutes until is fully cooked. Garnish if desired. Serve warm with some of the sauce.
Note: If your skillet cannot fit all the chicken, complete making the sauce (step 5), add the chicken cutlets to a baking tray and pour the sauce over the chicken. Bake the chicken at 375 F for about 15 minutes until fully cooked.
