Wednesday, April 27, 2011

Chicken Scaloppine

This recipe comes from
We have a bunch of chicken and like to find new ways to fix it. And this was another winner and we will make it again.

two chicken breast boneless
3 Tablespoons of flour
1/2 teaspoons of salt
1/2 teaspoon of pepper
cooking spray
2 tablespoons of vegetable oil
1/2 cup white wine or chicken broth
2 tablespoons lemon juice
1/4 lb mushrooms sliced
4-5 green onions thinly sliced
capers (optional but they do add a burst of flavor we liked it)
rice or pasta we used pasta
(Note.....we felt this needed a little ummph so we added a little garlic and red pepper taste)

Cut chicken into 1/2 to 2 inch pieces
in large skillet use cooking spray add oil and place over med high heat.
Cook chicken till until pinkness is gone.
Add onions and mushrooms,capers and cook for about 2 minutes stirring to get onions and mushrooms heated.
Add wine or chicken broth, and lemon to skillet bringing to a boil.
Reduce heat and simmer for about 2 minutes or until sauce is slightly thickened.
Serve over pasta or rice

1 comment:

The Japanese Redneck said...

Sounds good. I made a chicken pot pie out of our leftover night before last.