Chicken Scaloppini

I have always wanted to try this, and when I came across an unusual version in Giada's cookbook, I thought it sounded like a perfect meal for tonight.

Just enough for two.

2 boneless, skinless chicken breasts
1 T flour
1/2 t paprika
salt and couple grinds black pepper
1/2 cup beef broth
pinch saffron threads
1 T olive oil
1 T butter
2 T minced shallot
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup frozen peas, thawed
1/2 fresh lemon, juiced

Trim any fat from chicken and pound thin. In a small flat container or bowl, mix flour, paprika, and salt and pepper. Dredge chicken in mixture; coat well. Set aside.

Mix beef broth and saffron; set aside.

Heat oil and butter over medium high heat. Fry chicken til golden brown on both sides; http://media-files.gather.com/images/d639/d479/d745/d224/d96/f3/full.jpg
remove and set aside to keep warm. Stir in shallots and saute for a couple minutes. Stir in wine and broth mixture and simmer til the liquid is reduced, about 5 minutes.

Stir in cream and simmer til the sauce thickens slightly, about 1 minute. Stir in peas and cook til peas are tender, about 5 minutes. Stir in lemon and return chicken to pan to heat through. Adjust as desired with salt and pepper.

I served the chicken and sauce over herbed polenta. http://media-files.gather.com/images/d638/d479/d745/d224/d96/f3/full.jpg
The recipe for the polenta can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977580493&nav=MyGather

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