Chicken Scallopini Shopping Tips
Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.
Chicken Scallopini Cooking Tips
Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.
This is a recipe I’ve been cooking for years. It’s truly Atkins friendly without a single modification. It’s rich, but I love this one every once in awhile. Vermouth has a distinctive flavor, but if you don’t have it, you could use an equal amount of dry white wine instead. This will, however, greatly impact the final flavor. This is real easy to put together yet it really delivers on flavor! If you omit the vermouth/wine, this is OK for Induction. this is a wonderful recipe to pull out after the holidays when you are trying to get rid of some leftover turkey meat. It works very nicely in this creamy sauce.
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4 4-oz skinless, boneless pieces chicken breast
8 oz. mushrooms, cleaned and sliced
3 T. dry vermouth or white wine (omit if on Induction)
Dash Salt & Pepper to taste
DIRECTIONS: Pound chicken breasts between two pieces waxed paper until flattened to about ¼” thickness. Lightly salt and pepper. In a large non-stick skillet, heat 1 T. of the oil and sear chicken until lightly browned on both sides. Just cook until done (no pink juice exuding). Remove to a platter and cover with plate or foil to keep warm.
Add remaining olive oil to skillet and saute mushrooms, stirring occasionally until lightly browned and done, about 5 minutes. Lower heat and add vermouth, cream, tarragon, parsley and deglaze any brown bits off bottom of pan. Pour mushroom cream sauce over chicken. Decorate with a sprig of parsley or a sprinkle of chopped parsley.
NUTRITIONAL INFO: Serves 4, each serving containing:
368 calories, 21.43 g fat, 4.25 g carbs, 1.0 g fiber,3.25 NET CARBS, 36.88 g protein, 39 mg. sodium
My Favorite Chicken Recipes
Happy Friday, friends! Today, in true round-up form, I wanted to share a handful of my very favorite chicken dishes! Hope you find a few that make your skirt fly up.
Unless you don&rsquot wear skirts. And then&hellipwell, use your imagination.
Chicken Spaghetti. What can I say? It&rsquos one of the most luscious comfort food casseroles on earth, and while it takes a little while to make, I often double up and make two (or even four if I&rsquom feeling ornery!) and put the extras in the freezer. Marlboro Man loves it, the kids love it&hellipand I more than love it. It says &ldquohome&rdquo to me.
Chicken Parmesan. At his request, I just made this for Bryce&rsquos birthday dinner and was once again reminded (when I saw the empty plates afterward) of how delicious and crowd-pleasing this dang dish is.
Grilled Chicken and Pineapple Quesadillas. I first had them on vacation a few years ago, and I love them every bit as much now. The pineapple adds such deliciousness!
Or, if you want a more plain, pared-down approach, these basic Chicken Quesadillas I posted last week are always a winner winner chicken dinner.
Homemade Chicken and Noodles. Oh my gosh&mdashyes, yes, yes, yes, yes. If I could dive right into a pot of anything right now, it would be this. Basically more like a chicken noodle stew than a soup, this has &ldquocomfort&rdquo written all over it. You will swoon over the wholesome goodness of this.
Cajun Chicken Pasta! A well-loved recipe on this website (and in my house!) for years. Lots of flavor, lots of awesomeness. I want this for breakfast right now.
Speaking of pasta&hellipthis Chicken Florentine Pasta is gorgeous and flavorful and so quick, you won&rsquot even know you cooked anything. The hot pasta and chicken are combined with uncooked spinach and tomatoes&hellipand before you know it, dinner&rsquos on the table. It&rsquos like magic! (Pssst. Sub kale if you&rsquod prefer. It&rsquos yummy, too!
Another popular one since I posted it a few months ago, these Chicken Enchiladas have received rave reviews. And I concur, sir! They are très yum.
Orange Chicken! For those times you want Chinese takeout food without ever leaving your house.
Chicken Scallopine. Oooooh! I haven&rsquot made this in a long time. I shall remedy this as soon as possible! So creamy, dreamy, and wonderful.
Chicken Cacciatore. Colorful, flavorful&hellipwonderful!
Yummmmmmm yum yum yum yum! Italian Chicken Soup is where it&rsquos at!
And for a great, flavorful marinated chicken to throw on the grill: Pollo Asado. Serve it with beans, pico de gallo, rice, tortillas, etc. One of my faves!
I&rsquoll stop there, lest I throw you into chicken overload. Hope you find a few new things to try!
If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until browned and pork reaches minimum internal temperature, 3-4 minutes per side. Rest, 3 minutes.
Prepare the Ingredients
Cut mushrooms into ¼" slices. Stem and mince oregano. Mince garlic.
Prepare the Chicken
Pat chicken dry. On a separate cutting board, cut each breast across length into three pieces. Cover pieces with plastic wrap, and gently pound with a heavy object to &frac13" thickness. Unwrap chicken. Season both sides with a pinch of salt and pepper. In a mixing bowl, combine panko, Parmesan (reserve a pinch for garnish), and a pinch of pepper. Crumble Parmesan into smaller pieces. Transfer chicken pieces to bowl with panko-Parmesan mixture, coating completely and shaking off excess. Place breaded chicken on a plate.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1½ Tbsp. olive oil. Add chicken to hot pan and cook on one side until golden brown, 3-4 minutes. Flip chicken, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove chicken to a plate and tent with foil. Reserve pan no need to wipe clean.
Cook the Pasta
Once water is boiling, add pasta and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a wire-mesh strainer. Return pasta to pot and toss with 1 tsp. olive oil. Set aside.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms, oregano (reserve a pinch for garnish), and a pinch of salt to hot pan. Stir occasionally until lightly browned, 3-5 minutes. Add garlic, half the pasta cooking water, and tomatoes. Bring to a simmer. Once simmering, stir occasionally until thickened, 3-4 minutes. Remove from burner and stir in cream cheese, ¼ tsp. salt, and a pinch of pepper until combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping chicken with butter and reserved oregano. Top pasta with sauce and reserved Parmesan. You may also toss pasta with sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
Combine the 4 sticks of margarine, 8 sticks of butter, 1/4 cup lemon juice, 1/2 cup white wine, and 2 teaspoons of chopped garlic into a mixing bowl and beat at a medium speed until a smooth consistency in the butter is formed. Once combined, keep refrigerated.
Into a warm pan, combine melted plain butter, chicken breasts, tomatoes, mushrooms, bacon, salt, black pepper, and garlic salt. Sauté until chicken begins to brown and tomatoes begin to dissolve. Add heavy cream and allow to boil in the middle of the pan for about 5 minutes or until thickened slightly. Remove from fire, add lemon butter, and fold together to make sauce. Serve over spaghetti.
A year ago to this day, our town went into lockdown. Restaurants closed. Pubs that served food closed. Heck, everything closed.
I haven’t been to a restaurant since. It’s super sad. One time we ordered a pizza for a weekend lunch and my husband picked it up. Another time we ordered a batch of burgers so our staff could have lunch on the day we moved into our new offices. We did curbside pick-up for that one. That’s it.
I went into cooking mode. I’m a foodie and it’s a good thing, I can cook.
I like to cook but it can get old when you’re feeling forced, or pressured into cooking.
Every holiday since the lockdown has been celebrated with dinner for two. I even cooked my own birthday dinner. I got real smart on that one. I wanted to make it so simple that I didn’t feel like I was cooking. The menu? Prime rib and baked potatoes. All I had to do was pick up the prime rib at the butcher. Season it and toss it in the oven. Toss in the baked potatoes too. I put my husband in charge of all the bits you can use to top your baked potato. He set out sour cream, butter, chopped green onions, and grated cheddar. We customized our potatoes to our liking. I almost felt like I was at a steakhouse. The red wine didn’t hurt either.
Because I'm cooking a lot, I designed dozens of Plan Z recipes in the last year, so that's a plus. Then, something happened a few days ago that really rocked me.
My husband and I were eating and watching a movie in our den. He reached out his hand and took the remote. He paused the movie.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat.
If the chicken breasts are large, cut them in strips or cut them horizontally to make cutlets. Chicken tenders may also be used in the recipe.
Put the flour in a bowl or plate.
Sprinkle the chicken with kosher salt and pepper. Coat the chicken with the flour. Arrange the chicken in the pan, and cook until browned and cooked through, turning to brown all sides.
Remove the chicken to a plate, and add the garlic to the pan. Cook for 1 minute. Add the chicken broth (or chicken broth and wine mixture) and the lemon juice. Bring to a boil. Add the chicken back to the pan along with capers, if using. Bring back to a boil. Reduce the heat to low, and simmer for 5 minutes.
Honey-masala spatchcock chicken
This epic spatchcock chicken dish, made sticky with a golden honey-masala glaze, requires a little effort but offers impressive results.
Mediterranean chicken traybake
So good we put it on our cover in August 2020, this simple chicken traybake recipe comes sprinkled with olives, feta, oregano and baby plum tomatoes – flavours that will have you feeling like you’re in the Med.
Vietnamese ginger chicken
Uyen Luu’s Vietnamese chicken dish features ginger, tangy lemon, hot chillies and sticky honey, served with steamed rice and greens to make a midweek dinner with a difference.
Chettinad chicken fry
Maunika Gowardhan‘s super-simple version of chettinad chicken flavours thigh fillets with ginger, turmeric, fennel seeds, cinnamon and dried red chillies. It’s adapted from the classic curry and can be prepared in much less time.
A great chicken recipe for quick and easy entertaining. Check out this flavour packed recipe for these next-level chicken fajitas. Our cookery writer Adam Bush shares his tips and tricks to getting this classic family meal right, every time.
Chicken legs are marinated in a punchy scotch bonnet, marjoram and lime seasoning then barbecued until brown and fragrant in this this Barbados recipe from David Carter, chef and founder of Smokestak in London.
Make a batch of this comforting, freezer-friendly chicken dish. If you’re feeling fruity, fry cored apple wedges in a knob of butter until golden, then stir through before reheating.
Syrian chicken with bulgur wheat (burghul bl ja)
If you’re looking for inventive new ways to cook with chicken, this Syrian-style burghul bl jaj from Imad’s Syrian Kitchen packs in fragrant flavours and is easy to follow, too.
Spanish chicken traybake
Flavour chicken thighs with sweet smoked paprika and honey, then roast until sweet and sticky alongside new potatoes, red peppers and green olives. Create this easy, throw-together super in a matter of minutes.
Looking for a succulent chicken dish to wow a crowd? This impressive chicken chasseur is brimming with warm flavours and is served with creamy, garlic mash.
Caribbean chicken stew
This Caribbean chicken stew recipe comes from Trinidadian recipe writer, Shivi Ramoutar. It’s flavoured with thyme, ginger, lime, Angoustura bitters and scotch bonnet sauce. Serve with coconut rice and peas. Shivi says: “Ma’s stew chicken with rice and peas, and macaroni pie, was our family’s steadfast Sunday comfort lunch from our childhood in Trinidad to now, and it always takes me back to a happy place.”
Romanian chicken pilaf
Often made with basmati rice, this easy, filling chicken dinner is one of the most popular weeknight meals in Romania. It uses a whole chicken – ask the butcher to joint it for you.
Harissa chicken and white bean bake
Mix up dinnertime with this vibrant recipe. Chicken thighs are slathered with harissa and cooked in a rich tomato sauce with beans and olives to make a healthy, high-protein family meal.
Miso kale, pomegranate and chicken salad
Make our nourishing yet vibrant chicken salad for a flavoursome meal for four.
Chicken and vegetable couscous
Packed with plenty of nutritious veg, this hearty French chicken dish will warm you up on a chilly day.
Cheat’s chicken pilaf traybake
Add a bit of spice to your chicken traybake with cinnamon, cumin and turmeric for an easy midweek dinner.
Oven ‘fried’ chicken and purple slaw
This is our healthy version of a KFC takeaway. Oven ‘fried’ chicken is coated in crispy breadcrumbs and served with a fresh and crunchy slaw.
Sweet and sour caramel chicken
We use pomegranate molasses to make a sticky caramel coating for these marinated chicken thighs, ideal for a pretty dinner party dish.
Baked lemon chicken
Try our moreish tray bake packed with crisp chicken thighs, creamy lemon sauce and fragrant rosemary.
Butter chicken pie with naan crust
Try our twist on the classic chicken pie, filled with succulent, spiced chicken thighs in creamy curry sauce and topped with a crusty naan. This indulgent recipe beats any Saturday night takeaway.
Chicken tikka burritos
Check out our quick and easy burrito recipe with tikka-marinated chicken. Serve this simple recipe with ready made rice, a simple homemade yogurt dip and warmed rotis.
Chargrilled chicken ramen
Check out our simple ramen recipe with chargrilled chicken, crunchy vegetables and noodles. This fresh and vibrant dish is easy to make, ready in 30 minutes and a great source of protein.
Looking for a healthy chicken curry recipe? Our really popular chicken saag recipe proves that you can eat healthily without having to miss out on your favourite foods. This comes in at under 500 calories and is ready in under an hour. Try our healthy chicken recipes here…
Spiced-yogurt roast chicken
Check out our super simple roast chicken recipe with a quick spicy yogurt marinade. Serve this easy chicken dish with basmati rice and naans to mop up the juices. Click here for more roast chicken ideas…
Whole chicken shoyu ramen
Want to make a recipe using a whole chicken? Check out our chicken ramen recipe with crispy chicken and soy-marinated eggs. This recipe does call for a bit of butchery but, as you’re using the whole bird, it doesn’t matter if it isn’t done perfectly.
Chicken traybake with romesco
Check out this chicken thigh tray-bake with romesco. This all-in-one bake is a great summer evening meal. The smoky paprika and sweetness of honey give this dish a real edge. We’ve got plenty of great traybake ideas to try here…
Thai green chicken curry
Thai green curry is an Asian classic and it is very popular in the UK. Try our delicious green curry recipe from Victoria Moore that shows you how to make the curry paste from scratch so that the fresh, vibrant flavours really come through. Create an impressive Thai feast with our recipes here…
Baked Spanish rice with chicken and chorizo
A spicy Spanish one pot. Made with chicken and chorizo and plenty of hot smoked paprika, this is a gutsy rice dish that is sure to impress friends and family. Chicken and chorizo is a fab combo, and we’ve got some more ideas about how to pair these ingredients here…
Chicken pie with leek, tarragon and bacon
Looking for an impressive chicken pie recipe? Check out Edd Kimber’s chicken, leek, tarragon and bacon pie. This classic British pie is a great warming recipe for those winter months what’s more, it will be a winner with the whole family. Here are our top pie recipes to try…
Check out Luiz Hara’s crunchy marmite chicken with a quick cucumber pickle. This simple but moreish dish is packed with flavour and an easy weekend recipe to serve friends.
Chicken kiev katsu curry with quick-pickled veg
Check out our epic chicken kiev recipe where Japanese chicken katsu meets chips ’n’ curry sauce. This indulgent recipe is easy to make and seriously comforting.
BBQ buffalo chicken thighs with wedged ranch salad
Check out this epic bbq chicken thigh recipe with punchy buffalo sauce, fresh and crunchy iceberg lettuce and creamy ranch dressing. This easy recipe is perfect for a summertime bbq with friends and ready in under an hour.
Paprika chicken goulash
This chicken casserole recipe makes an interesting chicken dinner. Serve this simple one-pot chicken goulash with tagliatelle or rice for an easy midweek family meal. Plus it’s low in calories, too.
Butterflied Ras El Hanout chicken breast with chopped salad
Want an easy chicken dinner recipe? Check out this North African inspired recipe, butterflied chicken ras el hanout. This dish is low cal, gluten free and packed full of flavour… an easy midweek meal.
African chicken, sweet potato and peanut curry
This African chicken curry makes for a delicious family meal. It also freezes well: Cool the curry completely, then transfer to freezer containers or food bags to freeze completely. The night before eating, defrost in the fridge overnight. Try our other chicken curry recipes here…
This summery Italian one-pot is easy to make and freezes brilliantly, plus, it’s low cal and gluten free. The recipe is easily halved if you only want to serve 3-4 people.
Quick-roast chicken with tomatoes, chickpeas and tarragon
The perfect midweek supper, just tip the chicken breasts, cherry tomatoes and chickpeas into a tray and roast with tarragon. Dinner just doesn’t get easier than that!
Easy homemade Boursin roast chicken
Putting a thick layer of homemade herb and garlic flavoured soft cheese under the skin will keep the breasts succulent and juicy. Don’t forget to slather some on top to give the skin a beautiful finish. Serve with fresh seasonal veg! Pair with our perfect roast potatoes recipes here…
One-pot Koji roast chicken
Koji is a natural umami-packed seasoning made of rice fermented with special mould pores, a key component in Japanese cooking. In this recipe, it is used to marinate the meat and makes a really succulent roast chicken full of delicious flavours.
Chicken salad recipe with pomegranate and mint
This low calorie chicken salad recipe uses juicy pomegranate molasses, fat-free yoghurt and fresh salad leaves. Garnish with some homemade dressing, a handful of mint and enjoy!
Chicken, leek and Dijon casserole
This chicken, leek and Dijon casserole is really simple to make, is ready in under and hour and comes in at under 500 calories. What more could you want from a midweek meal?
Really easy Thai roast chicken
This recipe for really easy Thai roast chicken is exactly that and we love it for it. Spice up you usual roast with fantastic Thai spices that deliver big flavours with minimal effort.
Sesame miso chicken with sweet and sour salad
This recipe for sesame miso chicken with sweet and sour salad is really easy, ready in 30 minutes and under 500 calories. Miso paste keeps for ages in the fridge and adds a deep savoury flavour.
Dijon chicken casserole with buttery herb dumplings
This recipe for Dijon chicken casserole with buttery herb dumplings is an easy one-pot that will feed the family in just an hour.
Buttermilk chicken rolls with simple slaw
Soaking the chicken in buttermilk tenderises the meat and helps the crispy coating stick. This recipe for buttermilk chicken rolls with simple slaw makes a great DIY takeaway to make at home on the weekend.
Quick roast chicken and lentils with salsa verde
This quick roast chicken and lentils with salsa verde makes a comforting meal for two in just 1 hour, making it perfect midweek.
Slow-cooker sweet and sour chicken
Make this popular dish your next Friday night fakeaway, with extra instructions to make the recipe using a slow cooker. You can control the fat and sugar in this recipe, and it will taste fresher than any takeaway version.
Benefits Of Eating Chicken
Chicken cooked in fiery desi flavors is a dream come true for all non-vegetarians. Apart from being a very versatile meat when it comes to cooking, chicken also promises great health benefits. Did you know that the human body can derive about 30 different nutritional substances from just 100 grams of chicken? Apart from that there are other lesser-known benefits of Chicken like:
1. Chicken is a great source of lean, low fat protein.
2. It is also packed with selenium, a chemical known for its anti-cancer properties.
3. The skin of the chicken is known to contain the maximum fat therefore skinned chicken is preferred by many.
Now scroll down for 29 easy-to-cook, fuss-free and exciting Indian chicken recipes that are sure to light up your evenings. We're talking tandoori Mughlai tikkas, fragrant Nawabi biryani and more.
- Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
- Salt and freshly ground pepper
- 8 large sage leaves
- 4 thin slices prosciutto di Parma
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into tablespoons
- 1/4 cup plus 2 tablespoons dry white wine
- 1 cup chicken stock or low-sodium broth
Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.