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Chicken Scaloppini with Mushrooms and PeppersFrom Cook”s Country | April/May 2014Add to FavoritesShopping listEmailPrintWHY THIS RECIPE WORKS:SautŽed chicken cutlets with a quick pan sauce make an ideal weeknight meal, and with a few tweaks, we perfected the classic. Most recipes call for browning the chicken before building the sauce, but we found that the thin cutlets overcooked and became dry as they sat while the sauce simmered.É read moreSERVES 4The chicken breasts will be easier to slice in half if you freeze them for 15 minutes first.INGREDIENTS3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper6 tablespoons vegetable oil8 ounces white mushrooms, trimmed and quartered1 red bell pepper, stemmed, seeded, and cut into thin matchsticks1 shallot, sliced thin1/4 cup capers, rinsed2 garlic cloves, minced1 1/4 cups chicken broth3/4 cup white wine1/4 cup all-purpose flour3 tablespoons unsalted butter, cut into 3 pieces1 tablespoon chopped fresh parsleyINSTRUCTIONS1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper; set aside.2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels.3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.4. Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.

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