Chicken Scaloppine With Peppers Recipe

Name: Chicken Scaloppine With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large boneless skinless chicken breasts; 1/3 cup olive oil; 1/2 cup flour; 2/3 cup dry white wine; 1 None lemon, juiced; 2 tbsp butter; 1/2 cup chopped flat-leaf parsley; None None FOR THE PEPPERS; 1/2 cup extra virgin olive oil; 1 large red onion, thinly sliced; 2 medium potatoes, peeled and cut into 1/2-inch dice; 2 large red peppers, halved, seeded and thinly sliced; 2 large tomatoes, quartered, peeled and thinly sliced; 1 tbsp red wine vinegar; 1 tsp sugar; 5 None basil leaves, torn

Servings: persons

2 large boneless skinless chicken breasts
1/3 cup olive oil
1/2 cup flour
2/3 cup dry white wine
1 None lemon, juiced
2 tbsp butter
1/2 cup chopped flat-leaf parsley
None None FOR THE PEPPERS
1/2 cup extra virgin olive oil
1 large red onion, thinly sliced
2 medium potatoes, peeled and cut into 1/2-inch dice
2 large red peppers, halved, seeded and thinly sliced
2 large tomatoes, quartered, peeled and thinly sliced
1 tbsp red wine vinegar
1 tsp sugar
5 None basil leaves, torn

1
Cut each chicken breast lengthwise into 4 equal pieces, so they resemble chunky medallions. Turn them on their side and place between 2 layers of plastic wrap. Gently flatten with a meat mallet or small skillet until about 1/8 inch thick. Refrigerate for 10 mins.
2
Meanwhile, for the peppers, heat half the extra virgin olive oil in a large skillet on medium heat. Saute onion and potato for 6-8 mins. Add remaining oil then peppers. Increase heat to high. Add tomatoes and cook for 10 mins. Add vinegar and sugar; cover and cook on medium heat for 15 mins or until potatoes are soft. Remove from heat. Season and stir in basil. Set aside.
3
For the scaloppine, heat the olive oil in a large skillet on medium-high heat. Dust chicken medallions on both sides with flour, shaking off the excess.
4
Season medallions. Cook for 2-3 mins on each side. Remove chicken from pan. Deglaze pan with wine and lemon juice; cook until reduced by half. Whisk in butter and parsley.
5
To serve, place pepper mixture on plate. Arrange chicken on top and spoon on the sauce.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 large boneless skinless chicken breasts, 1/3 cup olive oil, 1/2 cup flour, 2/3 cup dry white wine, and more.

Yes, Chicken Scaloppine With Peppers falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Chicken Scaloppine With Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions