Best Chicken Scaloppini Paula Deen Recipes
CHICKEN SCALOPPINI (PAULA DEEN)
This is VERY good! I must tell you, tho, the original recipe calls for 4 sticks of butter in the sauce! To be fair, the episode she made this on WAS called "Everything's Better With Butter." LOL I read thru many reviews on the other site and almost all cut the butter back, some even to 1 and 1/4 sticks with no problems. I used 2 sticks of butter and also used bacon instead of pancetta, out of personal preference. Dried or fresh herbs, such as tarragon, thyme, basil, oregano, even an Italian seasoning can be used to season while sauteeing the chicken. I also use the artichokes packed in water, not the oil. The last time I made it, I added some minced garlic while sauteeing the veggies and a bit more lemon (to taste) to the sauce. That said, this is one helluva a good dish! Adapted from Food Network, Paula Deen.
Provided by Scoutie
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
- Add remaining ingredients, up to and including the capers, to the pan.
- Heat until mushrooms soften and are cooked.
- Add chicken back to pan to reheat on low.
- To make Lemon Butter sauce:.
- Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third.
- Add cream or half and half and simmer until mixture thickens, about 3 to 4 minutes.
- Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
- Season with salt and pepper.
- Remove from heat and keep warm.
- To serve:
- Add half of butter sauce to pasta mixture and toss, then plate. Add rest of sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.
Nutrition Facts : Calories 1042.1, Fat 50.4, SaturatedFat 28.7, Cholesterol 165.1, Sodium 535, Carbohydrate 108.8, Fiber 7.1, Sugar 2.6, Protein 33.8
CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
- SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams
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