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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Scallopini
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Poultry - Chicken -  Chicken Scallopini Post by :dgrant Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3188

Click below to download : Poultry - Chicken - Chicken Scallopini (Format : PDF)

Poultry - Chicken - Chicken Scallopini

2 LBS chicken breasts or thighs
1/2 TEASPOONS rubbed sage
6 LEMON BASIL LEAVES fresh and chopped
1/2 TEASPOON dill weed, fresh and chopped
1/2 TEASPOON oregano leaves
1/2 TEASPOON marjoran leaves
1 TEASPOON seasoned pepper
8 OUNCES butter
juice from 1 lemon
1/2 CUP red wine

Chicken breasts or thighs, boned and pounded, seem remarkably like veal prepared for sautéing or scallopini. Any preparation or sauce you like for sautéed veal can be used with the chicken. For each serving, allow about 1 pound chicken breast (2 small or 1 large whole breast) or 1 thighs. Bone and skin; if breasts are whole, cut in half.

Place pieces of meat on a large sheet of waxed paper (do a few pieces at a time), arranging 5 or 6 inches apart. Cover with waxed paper and pound meat firmly with a flat-surfaced mallet until each piece is 2 1/2 to 3 times larger in size. Occasionally you will need to replace paper as it tears. Take care to avoid breaking meat apart with uneven blows. Gently ease chicken from paper. Cook at once or transfer to fresh waxed paper, laying our smoothly in a single layer; wrap and chill.

To season, sprinkle lightly with salt; you can also dust sparingly with a crumbled dried herb such as basil leaves, rubbed sage, dill weed, oregano leaves or marjoram leaves, seasoned pepper or seasoned salt (omitting plain salt).

Place sauté pan over high heat and add 1/2 of the butter. Brown thin slices of chicken in pan for about 1 minute on both sides. Remove chicken from pan and set aside. Add the remainder of the butter and fresh lemon juice to the pan. Scrape the pan with a spatula and add wine. Let simmer for about 1 minute and add chicken back to the pan. Let simmer for about 2 more minutes and serve hot over pasta or rice.

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Poultry - Chicken -  Chicken Scampi Poultry - Chicken - Chicken Scampi

Poultry - Chicken -  Chicken Scampi
4 whole chicken breasts (8 halves) salt and pepper 2 tsp. garlic powder 1/4 tsp. pepper 1/4 cup grated Parmesan cheese 1 tsp. parsley flakes 1/2 tsp. salt 1/2 cup Italian seasoned bread crumbs 1 egg 1 stick butter Preheat oven to 375 degrees F.Mix egg, 1 tsp. garlic powder, salt and pepper in a bowl. In separate bowl, mix breadcrumbs, 1/2 tsp. garlic powder and grated cheese. Dip chicken breasts in egg mixture, then in bread crumb mixture. Place coated chicken in low casserole dish. Melt butter in saucepan with remaining 1/2 tsp. garlic powder and parsley flakes. Pour melted

Poultry - Chicken Scallopine Marsala Poultry - Chicken Scallopine Marsala

Poultry - Chicken Scallopine Marsala
4 boneless chicken breast halves -- skinless 1/2 cup egg substitute 3/4 cup cornflake crumbs 1 tbsp olive oil 1 clove garlic -- minced 1 packet chicken bouillon 1/4 cup Marsala wine dash pepper 1 tbsp chopped fresh parsley twist lemon -- for garnish Place the chicken pieces one at a time in an open zipper-lock bag and pound to 1/4 inch thickness with the flat side of a chef's knife or meat mallet. Put the egg substitute in a shallow bowl. Put the crumbs in a separate shallow bowl. Set aside. Spray a nonstick skillet with vegetable oil