Twisted Chicken Scallopini

5.0(6)

This is a twist on the traditional chicken scallopini. Rather than lemon juice, this uses blood orange and lime juices and shallots in place of the normal garlic. My family just loved this version. Serve over pasta of your choice and salad or green beans and garlic bread.

by diner524·published 2008-01-30

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Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

412 kcal

Ingredients (11)

serves

1/4 cup all-purpose flourflour
1 teaspoon seasoning saltsalt
1 -1 1/2 lb chicken cutlet
1/4 cup butterbutter
1 small shallot, dicedshallot
2 teaspoons chicken basechicken-base
1 orange, juice of, blood (Can use regular orange)orange
2 teaspoons key lime juice
3/4 cup white winewhite-wine
1/2 cup heavy creamheavy-cream
1 teaspoon dried parsley (or fresh parsley if you have it)parsley

Instructions (5 steps)

01Cut blood orange in half and set aside.
02Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat.
03Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again.
04

Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden.

05Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.

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Rich recipe — supports nutrition-aware planning.