Ingredients
-
1
-
1/2
-
10
-
2
-
4
-
1/2
-
1
-
1/4
-
1 - 2
-
1 - 2
-
1/4
-
8
-
-
-
Directions
Easy Chicken Scaloppine, This is from a cookbook club that used to belong to years ago, I pulled out the binder, dusted it off, and looked for a chicken recipe This is what I found, and it’s delicous my picky 3 year old even ate it!, Not issuing an official rating, because I didn’t follow the directions in the end and don’t know how that would’ve turned out Instead, I made roasted garlic mashed potatoes to serve it on, I didn’t cut the chicken in half (though I did remove the tenders and cook them separately), and I mixed the veggies (shallots as well as red onion) in the balsamic sauce after coating the chicken with it Normally, I would have doubled the balsamic, but I only had 1/4 c, so used chicken broth for extra liquid Next time, I’ll make sure I have enough vinegar I can’t say I thought this was as good as my last recipe (4000 miles away in a box), but it’ll do for now Thanks!
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Steps
|
1
Done
|
In a Large Skillet, Heat Olive Oil Over Medium-High Heat. Add Onion; Saute Until Softened, About 2 Minutes. Add Mushrooms and Garlic; Cook, Stirring Frequently, Until Vegetables Are Softened and Lightly Browned, 10-15 Minutes. Cover and Remove from Heat; Set Aside. |
|
2
Done
|
Rinse Chicken Breast Halves Under Cold Water; Pat Dry With Paper Towels. on a Cutting Board, Cut Each Piece in Half. Place Between Sheets of Waxed Paper; Using a Rolling Pin, Pound and Roll Chicken to 1/4 Inch Thickness. |
|
3
Done
|
in a Bowl, Combine Flour, Sage, Salt and Pepper. Dredge Chicken Pieces in the Mixture, Shaking Off Excess. |
|
4
Done
|
in a Large Skillet, Heat 1 Tablespoon Olive Oil and 1 Tablespoon Butter Over Medium Heat. Cook Chicken Pieces, 4 or 5 at a Time, Until Cooked Through and Lightly Browned on Both Sides, About 2 Minutes Per Side; Add Additional Oil and Butter, If Necessary. Transfer Chicken to a Plate. |
|
5
Done
|
Add Balsamic Vinegar to the Skillet; Increase Heat to Medium-High Heat and Cook, Stirring, to Loosen Any Browned Bits from the Bottom and Sides of the Skillet, About 1 Minute. |
|
6
Done
|
Return Chicken and Pan Juices to the Skillet; Reduce Heat to Low and Turn Medallions Once or Twice to Baste Them in the Sauce. |
|
7
Done
|
Add Cooked Pasta to the Skillet With the Vegetables, Tossing to Combine; Warm Over Low Heat Until Heated Through, About 4 Minutes. |
|
8
Done
|
Transfer Pasta and Vegetables to a Platter. Arrange the Chicken Medallions on the Platter Next to the Pasta and Vegetables; Garnish With Fresh Basil Leaves and Lemon Wedges. Serve Immediately. |
