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Chicken Scaloppine With Basil Sauce

Cool.Cook's picture
Ingredients
  Whole chicken breast 1 , boned and skinned
  Fresh lemon juice 1 1⁄4 Cup (20 tbs)
  Unsalted butter 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Dry white wine 1 Tablespoon (Such As Italian Gavi)
  Water 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Finely chopped fresh basil 1⁄4 Cup (4 tbs)
  Basil leaves 4 (For Garnish)
  Caper 1 Tablespoon
Directions

Cut the chicken breast in half. Flatten with a mallet to 1/8" thickness.
Place chicken in a shallow dish and pour lemon juice over it. Turn to coat well and marinate for 15 minutes.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Drain chicken, reserving lemon juice. Season chicken with salt and pepper and add to skillet. Cook for 3 minutes on each side, or until just firm to the touch.
Transfer to a serving plate and keep warm.
Add the reserved lemon juice to the skillet, stir in the wine and the water. Bring the mixture to a boil over moderate heat. Lower heat, stir, and simmer for 1 minute.
Pour in cream, caper and any juices that have accumulated on chicken plate. Bring to a boil, cook for 2 minutes, until slightly thickened. Remove from heat and whisk in remaining 2 tablespoons of butter. Fold in basil and warm through.
Arrange chicken on individual plates. Spoon sauce over cutlets. Garnish with small fresh basil leaves.
Wine: Italian Gavi

Recipe Summary

Method: 
Saute
Dish: 
Sauce
Ingredient: 
Chicken

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