Chicken Scallops – Spend money

This chicken scallop recipe is a favorite of Italian taverns, with butter lemon sauce and capers on top.

Holly’s recipe highlights

• smell: Fresh lemon flavor, the sauce of chicken scallops is light and buttery – perfect for date nights and easy on busy weekday nights.
• difficulty: A skillet scallopini is just a few steps away from the stove to the tabletop.
• Recommended tools: The miniature aircraft is the ideal tool for everything from lemon to ginger.
• Ingredient tips: Use fresh lemons as you need juice and enthusiasm. When in lemon, the yellow part of the skin is the yellow part of the skin. The white part (called the marrow) is painful.

Chicken Scallops vs. Chicken Piccata

There is a difference between scallopini and Piccata. Scallops mean sliced ​​meat, while Piccata is more about the sauce. scallopini can also be made with marsala wine sauce.

Chicken Scallops Ingredient Tips

• chicken: Use chicken steaks about ½ inch thick. You can also use boneless, skinless chicken breasts and cut horizontally. “Scallops” refer to the method, not protein. You can make this recipe with veal or pork.
• Sauce: This lemon sauce is simply paired with real butter, fresh lemon juice and dry white wine, making it best for making and flavor. Chopped green olives can be used instead of capers.
• Variations: Add lemon pepper to the flour mixture in step 2. In step 6, you can add sautéed mushrooms and onions or steamed asparagus to the recipe at the end of the recipe.

How to Make Chicken Scallops

1. Boiled chicken steak (Full recipe below).
2. Cook the butter with garlic and stir the remaining ingredients (except parsley).
3. Return the chicken to the pot and low heat.
4. Garnish with parsley and lemon slices.

How to serve chicken scallops

Chicken scallops are delicious, grilled asparagus or grilled vegetables on the side. If you want a low-carb, low-calorie entree, it can also be added with garlic mashed potatoes, macaroni or zucchini noodles. Add a simple toss salad and serve dinner.

Leftovers?

Place the remaining chicken scallops and sauce in a covered container for up to 4 days. Heat the chicken and seasoning on the stovetop over medium heat or in the microwave. Freeze it in the zipper bag for up to 4 weeks before heating and then thaw in the refrigerator.

Make quick slices using frozen and melted chicken steaks. Simply prepare the sauce in step 6 and sauté the fries.

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Chicken Scallops

Chicken Scallops are a quick and delicious dish with tender lemon butter sauce with capers and garlic, perfect for a simple yet elegant meal.

Preparation time 15 minute minute

Cooking time 15 minute minute

Total time 30 minute minute

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• Zest 1 teaspoon lemon zest*. Cut the rest of the lemon into wedges and set aside.

• Dry the chicken with a paper towel and sprinkle with ½ teaspoon of lemon zest, salt and pepper. Sprinkle the chicken gently with flour.

• In a 10-inch non-stick pan, heat the olive oil over medium heat. Add the chicken (in batches if needed), brown for 2 to 3 minutes on each side, or until cooked. Transfer to a plate to keep warm.

• Add butter and garlic to the pan and cook until fragrant, about 1 minute.

• Stir in the white wine, soup, capers and the remaining lemon zest. Cook on low heat for 3 minutes.

• Add the chicken and cook for another 1 minute to heat. Garnish with parsley if needed and serve with lemon slices.

chicken: If using chicken breasts, cut them horizontally into 1/4-inch thick meat pie.
mushroom: 4 ounces of sliced ​​mushrooms can be added to the sauce. Cook them in a pan before adding the garlic.
*How to Passionate Lemon: To make the lemon peel, use Zester or use the smallest holes in the box grater and on the yellow part of the skin the epithelium, the white part (marrow) below is bitter.
Leftovers: Leaves leftovers in an airtight container in the refrigerator for 4 days or in the freezer for 4 weeks.

Calories: 252 | carbohydrate: 6g | protein: 25g | Fatty: 12g | Saturated fat: 5g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | Trans fat: 0.2g | cholesterol: 88mg | sodium: 598mg | Potassium: 491mg | fiber: 1g | sugar: 1g | Vitamin A: 303IU | Vitamin C: 17mg | calcium: twenty twomg | iron: 1mg

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Chicken, dinner, main course

gourmet food American, Italian

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