Chicken Scaloppini PDF Print E-mail
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Wednesday, 22 June 2011 15:28

Missy 6 boneless, skinless chicken breasts, washed and pounded inside plastic wrap to approximately ½” thickness 1 tsp oregano 1 tsp lemon-pepper seasoning 2 TBS olive oil 2 TBS butter 1 TBS white wine Worcestershire...

 

  • 6 boneless, skinless chicken breasts, washed and pounded inside plastic wrap to approximately ½” thickness
  • 1 tsp oregano
  • 1 tsp lemon-pepper seasoning
  • 2 TBS olive oil
  • 2 TBS butter
  • 1 TBS white wine Worcestershire sauce
  • 1 TBS dry vermouth
  • 6 oz. fresh mushroom slices
  • 1 TBS minced garlic
  • 1 tsp onion powder
  • 1 can artichokes, chopped fine with tough outer leaves removed if present
  • 3 green onions, chopped
  • 3 slices prosciutto, cut into small pieces (pepperoni may be substituted)
  • 1 small can sliced black olives
  • 2 TBS capers
  • 1 TBS chopped fresh parsley
  • ½ cup shredded parmesan cheese
  1. Season chicken with oregano and lemon-pepper mix
  2. Heat olive oil and butter in skillet and brown chicken thoroughly over medium heat, approximately 30 minutes
  3. Remove chicken from skillet to serving platter, add next 5 ingredients to drippings and cook slowly until mushrooms brown
  4. Add artichokes, green onions, prosciutto, black olives and caper, heat thoroughly
  5. Sprinkle parsley and parmesan cheese over sauce
  6. Serve sauce over chicken breasts

Serves 6

Serve with angle hair pasta and fresh steamed asparagu

 

Last Updated on Friday, 15 July 2011 21:03