Chicken Scallopine With Winter Vegetables – a delicious recipe with olive oil, chicken cutlet, salt, fresh ground black pepper, carrot, snow peas. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a large nonstick pan, heat 2 teaspoons of the olive oil over medium-high heat.
2
Season the chicken cutlets with salt and pepper.
3
Cook them for 3 minutes on each side, transfer them to a platter and keep warm.
4
Add the remaining olive oil and carrots and cook for 2 minutes.
5
Add the snow peas and mushrooms and cook for 4 more minutes.
6
Add the garlic and cook for 2 minutes.
7
Transfer the vegetables to the platter with the chicken cutlets.
8
Add the white wine and thyme to the pan and simmer until the wine has reduced by half.
9
Add the chicken broth and simmer for 5 minutes.
10
Stir in the sour cream and cook until the sauce is smooth.
11
Return the chicken and vegetables to the pan for a minute or two to warm them.
12
Serve immediately.
523
kcal
Calories
16
g
Fat
28
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 lb chicken cutlet, 1 dash salt, to taste, 1 dash fresh ground black pepper, and more.
Yes, Chicken Scallopine With Winter Vegetables falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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