Chicken Scaloppine with Fresh Tomato or Salsa Sauce Recipe

Name: Chicken Scaloppine with Fresh Tomato or Salsa Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves, about 6 ounces each; 1/2 cup all-purpose flour; 1 1/2 teaspoons kosher salt, plus extra as needed; 1/2 teaspoon freshly ground black pepper, plus extra as needed; 3 tablespoons unsalted butter; 1 small shallot, minced; 1 garlic clove, minced; 2 medium seeded and chopped fresh tomatoes or 2 cups store-bought fresh salsa; 1 cup chicken stock, preferably homemade; 1 tablespoon shredded fresh basil leaves

Servings: persons

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt, plus extra as needed
1/2 teaspoon freshly ground black pepper, plus extra as needed
3 tablespoons unsalted butter
1 small shallot, minced
1 garlic clove, minced
2 medium seeded and chopped fresh tomatoes or 2 cups store-bought fresh salsa
1 cup chicken stock, preferably homemade
1 tablespoon shredded fresh basil leaves

1
Sprinkle a small amount of water on a large sheet of plastic wrap.
2
Place 2 of the breast halves on top of the plastic and sprinkle again with water.
3
Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick.
4
Repeat with the remaining 2 breast halves.
5
Mix the flour with the salt and pepper in a shallow pie plate.
6
Heat half the butter in a large skillet over medium-high heat until hot.
7
Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides.
8
Shake off the excess flour and add to the skillet.
9
Cook until lightly browned, 3 to 4 minutes per side.
10
Transfer to a plate or platter and cover loosely with foil.
11
Repeat with the remaining butter and chicken.
12
Add the shallot and garlic to the skillet.
13
Cook, stirring, until fragrant, about 30 seconds.
14
Add the tomatoes or salsa, stir in the stock, and simmer for 8 minutes.
15
Return the chicken to the skillet and simmer, turning often, until the chicken is warmed through and the sauce is thickened, about 2 minutes.
16
Transfer the chicken to warm serving plates.
17
Stir in the basil and season the sauce with salt and pepper.
18
Spoon over the chicken and serve at once.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves, about 6 ounces each, 1/2 cup all-purpose flour, 1 1/2 teaspoons kosher salt, plus extra as needed, 1/2 teaspoon freshly ground black pepper, plus extra as needed, and more.

Yes, Chicken Scaloppine with Fresh Tomato or Salsa Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Scaloppine with Fresh Tomato or Salsa Sauce

How did you like this recipe?

Frequently Asked Questions