I pride myself in being a pretty decent meal planner, but there are a few meals that are go-to meals when you haven't meal planned. You know, the days you open the fridge and hope for the best! This recipe is one of those go-to meals. I almost always have the ingredients on hand and just enough time to throw it all together. I learned to cook Chicken Scallopini when I first started cooking. At the time, it seemed so difficult. Now, I can cook it with my eyes closed. Well, maybe not, but you get the drift. I don't always have capers on had so you can live without them too.
This go-to recipe can be served with anything - orzo pasta, frozen veggies, a light soup like tomato-basil soup, etc. The possibilites are endless.
This recipe is from Cooking Light:
Chicken Scallopini
Prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, then dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. The white wine sauce with capers complements the flavor of the lemon juice, and makes a great topping for wild rice.
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Italian-seasoned breadcrumbs
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup dry white wine
- 4 teaspoons capers
- 1 tablespoon butter
Preparation
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
If you have talked to me for more than thirty mintues then you know I enjoy cooking. I am always on the hunt for a good recipe. Speaking of the word recipe - I am so glad I finally learned to spell that word. Recipe and Receipt tend to trip me up.
Well, anyway.... I thought I would occasionally share with you what's cooking at my house. Here is what is on the docket for the week along with the URL for the recipe:
Sunday - Rosemary Chicken with Polenta and Asparagus
Monday - Pasta with Asparagus and Pancetta
- http://www.myrecipes.com/recipe/pasta-with-asparagus-pancetta-pine-nuts-10000001963965/
- Pancetta is like an Italian bacon. It doesn't smell up your house as much as traditional bacon and it is slightly leaner. I used more than the recipe called for because I like a hearty pasta.
- I also went sans pine nuts - no reason, other than I didn't have any!
- In the sauce, I added the zest of the lemon. I just can't juice a lemon and not zest it. It seems unfair.
Tuesday - Chipotle Bean Burritos with Guacamole and Spanish Rice
Wednesday - Grilled chicken, baked sweet potatoes, zucchini squash, salad
- Grilled chicken happens a lot at the Montgomery house.
- It is easy, healthy, and best of all - Lane has to cook it.
We have small group on Thursdays and eat with our group, which gives the chef a night off!
In other related news, I am craving this dessert: http://www.myrecipes.com/recipe/pasta-with-asparagus-pancetta-pine-nuts-10000001963965/ Red velvet cake pops - say no more!
