Chicken Scallopini with White Wine Cream Sauce
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Chicken Scallopini with White Wine Cream Sauce
As apart of our olive oil series, this chicken scallopini with white wine cream sauce is a simple and easy recipe to make that also packs a ton of delicious flavors.
Ingredients
Directions
If you can find pre-pounded chicken cutlets at your grocer, use those. If not, first pound the chicken to ¼" thickness. Try to get it as even as possible (see chef's note below).
Season the chicken on both sides with salt and pepper.
Place the flour in a platter. Dredge the seasoned chicken in the flour, shaking off any excess. Place the floured cutlets on a platter.
Heat up a large sauté pan over medium heat.
Once it is hot, add 2 tbsp Colavita Extra Virgin Olive Oil. Reduce the heat to medium-low and place your breaded cutlets in the pan.
Cook on once side, until golden brown, about 3 minutes. Flip the cutlets and cook on the other side, about three more minutes.
Remove the cutlets to a clean serving dish.
Now make the sauce.
Add 1 tbsp Colavita Extra Olive Oil to the same sauté pan, keeping the heat at medium-low. Add the shallot and sauté for 3 minutes. Add the garlic and sauté another 2 minutes, lowering the heat if it seems like the shallot or garlic is browning too much.
Add the wine, and using a wooden spoon or whisk, scrape up any brown bits on the bottom of the pan (called the "fond"), and incorporate them into the sauce.
Allow the mixture to reduce by half.
Next add the chicken stock, stirring to incorporate, and allow that to reduce by half.
Finally, add the cream and increase the heat so that the sauce begins to bubble. Keep stirring the sauce and it will thicken. It should coat the back of your wooden spoon. Taste and season with salt and pepper.
Remove the sauce from the heat and add the butter and herb, stirring constantly until the butter is melted.
Pour the sauce directly over the chicken cutlets and serve immediately.
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Ingredients
Directions
If you can find pre-pounded chicken cutlets at your grocer, use those. If not, first pound the chicken to ¼" thickness. Try to get it as even as possible (see chef's note below).
Season the chicken on both sides with salt and pepper.
Place the flour in a platter. Dredge the seasoned chicken in the flour, shaking off any excess. Place the floured cutlets on a platter.
Heat up a large sauté pan over medium heat.
Once it is hot, add 2 tbsp Colavita Extra Virgin Olive Oil. Reduce the heat to medium-low and place your breaded cutlets in the pan.
Cook on once side, until golden brown, about 3 minutes. Flip the cutlets and cook on the other side, about three more minutes.
Remove the cutlets to a clean serving dish.
Now make the sauce.
Add 1 tbsp Colavita Extra Olive Oil to the same sauté pan, keeping the heat at medium-low. Add the shallot and sauté for 3 minutes. Add the garlic and sauté another 2 minutes, lowering the heat if it seems like the shallot or garlic is browning too much.
Add the wine, and using a wooden spoon or whisk, scrape up any brown bits on the bottom of the pan (called the "fond"), and incorporate them into the sauce.
Allow the mixture to reduce by half.
Next add the chicken stock, stirring to incorporate, and allow that to reduce by half.
Finally, add the cream and increase the heat so that the sauce begins to bubble. Keep stirring the sauce and it will thicken. It should coat the back of your wooden spoon. Taste and season with salt and pepper.
Remove the sauce from the heat and add the butter and herb, stirring constantly until the butter is melted.
Pour the sauce directly over the chicken cutlets and serve immediately.