Chicken Scallopini

I wanted something quick, simple and delicious tonight for dinner. I didn’t have the patience to wait for anything so settled on something Italian – it’s generally quick to prepare and cook. This scallopini dish was just that. The whole thing was prepared and eaten within 40 minutes. It’s a deliciously fresh dish absolutely packed full with flavour. The thin scallopini of chicken take on all the flavour of the proscuitto, garlic and wine. It’s divine!

2 chicken breasts
4 cloves garlic
10 slices proscuitto
3 anchovies
1 tablespoon oregano leaves
2 tablespoons unsalted butter
1 tablespoon olive oil
300ml white wine
1/4 cup chicken stock
2 tablespoons capers (rinsed and drained)
1/2 lemon (juice of)

Cut the chicken breasts horizontally into two thinner pieces. Place a slice between two pieces of plastic wrap then with a meat hammer on the smooth side beat the chicken into a thin slice (about 5mm). Repeat with all the chicken slices and seta aside.

In a food processor add the proscuitto, garlic, anchovies, oregano leaves and a little pepper. Blend into a smoothish paste.

Heat the butter in a large frying pan over a moderate heat until bubbling. Add 2 slices of the chicken and cook for 1 minute each side then set aside on a plate. Repeat with the next two slices.

With the pan still on the heat, spoon in the proscuitto paste and let it sizzle gently for 3-4 minutes to cook out. Turn up the heat then pour in the wine – let this sizzle for 30 seconds then pour in the stock and capers and reduce the heat. Return all the chicken to the pan and toss in the sauce. Cook the chicken for a further 2 minutes over a moderate heat until the sauce is thickened. Remove from the heat.

Arrange on a large platter then squeeze over the lemon juice and garnish with chopped parsley. Serve immediately.

Great with just crusty bread and salad or vegetables.

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