Chicken Scaloppine Recipe
Simple dinner recipe perfect for busy weeknights with this chicken scaloppine with roasted vegetables.
Ingredients
- 2 pieces Boneless Chicken Breast
- 1 piece Tomato (diced)
- 10-12 pieces Asparagus
- 2 fluid ounce White Cooking Wine
- ¼ ounce Parsley (minced)
- 2 pieces Garlic Cloves (minced)
- 2 pieces Carrots
- 1 tablespoon Butter
- Salt and Pepper (to taste)
- Olive Oil
Instructions
- Peel carrots and slice into ¼ inch pieces. Trim asparagus. Set sliced carrots and asparagus on a baking pan. Season vegetables with a pinch of salt and 1 teaspoon of olive oil. Roast for 20 minutes.
- Pound chicken breast with a mallet until it is close to even thickness. Lightly season chicken breast with salt and pepper.
- On a medium heated pan add 2 teaspoon of olive oil. Pan fry chicken breast for about 3-5 minutes each side until meat temperature reaches 165F.
- Mince garlic and parsley. Core and diced tomato.
- On the same medium heated pan, add 1 teaspoon of olive oil and cook garlic until golden brown. Add white wine and let it boil for 1 minute. Turn off the burner and add butter, minced parsley, and diced tomato. Add a pinch of salt.
- Plate chicken and roasted vegetables. Garnish chicken with white wine sauce.