CHICKEN SCALOPPINE WITH LEMON
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
- Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
- Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
- Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
- When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
- Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON PORK RIBS
This is an unusual recipe that you'll find irresistible. The lemonade acts as a tenderizer, so the pork steaks stay nice and juicy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.
Nutrition Facts :
CHICKEN BREASTS IN LEMON CREAM SAUCE
My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.
Provided by Just Cher
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tbs butter in a large skillet over medium heat.
- Add mushrooms and saute until tender.
- Remove with a slotted spoon and set aside.
- Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
- Melt remaining 3 tbs butter in skillet.
- Add chicken and saute 5 to 6 minutes on each side or until golden brown.
- Transfer chicken to a serving platter (keep warm).
- Add broth to skillet, scraping up browned bits.
- Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
- Stir in cream and lemon juice.
- Cook over medium heat until slightly thickened.
- Stir in mushrooms, white pepper& salt to taste.
- Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
- Serve over rice or noodles.
LEMON CREAM SAUCE
Make and share this Lemon Cream Sauce recipe from Food.com.
Provided by Brookelynne26
Categories < 15 Mins
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.
Nutrition Facts : Calories 618, Fat 66.1, SaturatedFat 41.1, Cholesterol 244.6, Sodium 68.5, Carbohydrate 5.6, Fiber 0.2, Sugar 0.4, Protein 3.7
LEMONY SCALOPPINE OF PORK
I like this in winter with rice, or with mashed potatoes mixed, maybe, with mashed parsnip or another root vegetable. In summer, it's good with almost anything from the garden.
Number Of Ingredients 10
Steps:
- Place your very sharp chef's knife flat on top of the pork tenderloin about 2 1/2 inches from the thicker end. Tilting the knife slightly on the diagonal, slice off one quite thin scallop, moving from where you inserted the knife toward and off the end. Repeat two more times to make three slices. Pound the scallops gently to an even thickness, salt and pepper them lightly, and dredge them in flour. Heat the oil in a skillet just large enough for the three scaloppine, then add the butter, and when it is sizzling, lay in the meat along with the slices of lemon and shallot. Cook the scallops over medium-high heat for less than a minute on each side, then remove to a warm plate. Squeeze most of the half-lemon into the pan, add the chicken broth (or water), and boil down until lightly thickened. Toss in the capers, and return the meat to the pan just to heat through. Taste to see if it needs a little more lemon and/or salt. Spoon everything onto your warm plate, and scatter a little parsley on top.
CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl or shallow dish whisk together mustard and eggs; set aside.
- Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
- Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
- Heat the olive oil in a skillet over medium heat.
- Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
- For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
- Add in lemon slices and parsley; mix to combine for about 1 minute.
- Spoon the glaze/sauce over chicken.
- Delicious!
LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE
For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
- In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
- Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
- In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
- To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.
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