Spring Chicken Scaloppine – a delicious recipe with chicken, flour, salt, butter, white wine, green onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place each piece of chicken between two pieces of plastic wrap pound lightly using the side of meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness, remove plastic wrap.
2
In a shallow bowl combine flour, and 1/4 teaspoon salt; coat chicken pieces with flour mixture; in a 12-inch skillet heat 2 tablespoons of the butter over medium heat, add chicken and cook 6 to 8 minutes or until chicken is tender and no longer pink, turning once;Remove chicken from skillet,transfer to platter; cover and keep warm.
3
Add wine and green onions to the skillet; cook and stir 1 minute, scraping up any browned bits in skillet, if necessary; Cook 1 minute more or until reduced to 1/3 cup, remove from heat.
4
Whisk in remaining 2 tablespoons butter until melted; stir in 2 tablespoon snipped fresh herbs,the black pepper, and the 1/8 teaspoon salt (If using chicken broth omit the 1/8 teaspoon salt).
5
Pile the remaining herbs on chicken when serving.
396
kcal
Calories
17
g
Fat
28
g
Carbs
38
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 9 ingredients. The key ingredients include: 4 medium boneless skinless chicken breast halves, ¼ cup flour, ¼ teaspoon salt, ¼ cup butter, and more.
Yes, Spring Chicken Scaloppine 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.
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