Scallopine…Scallopini. Tomato…Tomato. Whatever you call it, I call it delicious. Pour a glass of wine and get ready to have some fun. My version of this Italian dish contains two of my favorite things: wine and butter. What’s not to love?
Season some thinly sliced chicken breasts with salt and pepper, then dredge them with flour. Heat a pan to medium hight heat, then add oil. Cook the chicken until it is golden brown on both sides and set aside. Keep the chicken warm until serving time.
At this point, some recipes would call for you to deglaze the pan with some type of liquid. The browned chicken will leave behind some brown bits of delicious goodness, called fond, that we cannot let go to waste. But not so fast. In this recipe we’re going to make a roux-type mixture before we add liquid.
Lower the heat on the pan to medium. Add flour and butter to the pan and whisk constantly to avoid lumps and thoroughly combine the ingredients. Cook the butter and flour just long enough to get rid of the chalky, raw flour taste. Then add the wine and chicken stock. Whisk as you add liquids. Now stir in rinsed and drained capers. Raise the heat of the pan to medium-high just to bring the sauce to a boil. Then lower it to a simmer. I know. I know. Up. Down. Up. Down. Just trust me on this one. Simmer the sauce for about 10 minutes or until it has slightly reduced and thickened. Serve it over those beautifully browned chicken breasts and you’re in business. Garnish this already beautiful meal with diced tomatoes. Steamed asparagus adds a yummy pop of green that’s not only healthy, it’s pretty too!
- 4 boneless skinless, cut horizontally.
- 1 cup all-purpose flour, plus 1 tbs flour
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1/2 cup diced tomatoes
- 4 tablespoons unsalted butter
- 2 tablespoons grape seed oil
- 1 tablespoon capers, rinsed and drained
- 3 teaspoons kosher salt
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground black pepper
- fresh flat leaf parsley
- 1 pound linguine
- Season chicken with salt and pepper.
- Place flour in a shallow dish and dredge chicken with flour. Shake off excess flour.
- Heat a large pan to medium-high heat. Add grape seed oil.
- Brown chicken on both sides, about 5 minutes on each side.
- Transfer browned chicken to a pan and set is aside in a warm oven.
- Pour out excess oil, leaving the fond.
- Lower the heat on the pan to medium. Add flour and butter to the pan and whisk constantly to avoid lumps and thoroughly combine the ingredients.
- Cook butter and flour mixture for about 5 minutes.
- Add the wine and chicken stock and lemon juice, whisking as you add liquids.
- Now stir in capers.
- Raise the heat of the pan to medium-high to bring the sauce to a boil.
- Then lower the heat to a simmer.
- Simmer the sauce for about 10 minutes or until it has slightly reduced and thickened.
- Pour sauce over browned chicken and top with diced tomatoes.
- Serve immediately with linguine.
- Tender steamed asparagus adds a delicious pop of color.