Aug 16, 2012 - 
500 Calories or Less, Posts 
1 Comment
500 Calories or Less, Posts 1 Comment Chicken Scallopine with Lemon and Caper Sauce
I found a recipe for Pork Scallopine online and it looked absolutely delicious. Unfortunately, we don’t eat pork so I thought why not try out the recipe and make some adjustments for Chicken. My husband loves capers and I can vaguely remember him asking why I didn’t add capers to a pizza I had made a few days earlier. Capers on pizza, really? I opted to selectively ignore his pizza suggestion and use capers sparingly as a way to enhance the flavor of chicken. The best part about this meal is that it’s done in less than an hour saving time that I don’t really have.
Chicken Scallopine with Lemon and Caper Sauce
Ingredients
- 4 Boneless, Skinless Chicken Breasts, halved
- ¼ cup All Purpose Flour for dusting
- 1 tablespoon Olive Oil
- 3 small Shallots finely chopped
- 1 tablespoon Lemon Juice
- ¾ cup vegetable stock
- ¾ cup White Cooking Wine or Grape Juice
- 1 tablespoon Capers small brined
- 2 tablespoons Flat Leaf Parsley, finely chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Gently pound the chicken breasts until about ½ inch thick (I pounded them between parchment paper).
- Mix salt and pepper with flour and dust the chicken
- Heat a large non-stick frying pan over high heat until very hot.
- Heat the oil and brown the chicken about 1-2 minutes each side.
- You will need to brown them in batches adding a tiny bit of oil each time.
- Remove from the pan and the remaining oil.
- Sauté the shallot until soft.
- Add the lemon juice, stock and wine.
- Reduce until halved, about 5 minutes.
- Add the chicken back in along with the capers.
- Cook for 5 minutes or until the chicken is cooked through and hot.
- Sprinkle with chopped parsley before serving
Nutrition Information
Serving size: 1 Chicken Breast Calories: 209 Fat: 5g Carbohydrates: 11g Sodium: 800mg Protein: 24g
Looks like we were on the same page with the scallopine! This looks absolutely mouth-watering =)