Chicken Scaloppine with Brandy Cream and Variations
Indulge in the creamy decadence of Chicken Scaloppine with Brandy Cream, a restaurant-worthy dish that's surprisingly easy to prepare at home. Thinly pounded chicken breasts are lightly dredged in seasoned flour, then pan-seared to golden perfection before being bathed in a luxurious brandy-infused cream sauce. Flavored with sautéed shallots, garlic, and a touch of fresh lemon juice, this recipe strikes the perfect balance of richness and brightness. The velvety sauce is perfect for draping over pasta, rice, or roasted vegetables, making it a versatile centerpiece for a dinner that will impress. For added flair, garnish with freshly chopped parsley and delicate shavings of Parmesan. With simple variations and a quick 35-minute prep and cook time, this elegant dish is perfect for both weeknight meals and special occasions.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, minced
- 0.25 cups Brandy
- 0.75 cups Heavy cream
- 0.5 cups Chicken stock
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoons Lemon juice
- 0.25 cups Parmesan cheese (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
In a shallow dish, mix the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off the excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the shallots and garlic and sauté for 1-2 minutes, or until softened and fragrant.
Carefully add the brandy to the skillet, tilting it slightly to ignite the alcohol, or simply let it simmer for 1-2 minutes to cook off the alcohol while scraping up any browned bits from the pan.
Stir in the heavy cream and chicken stock, and bring the mixture to a gentle simmer. Let the sauce reduce for 3-5 minutes, until slightly thickened.
Return the cooked chicken to the skillet, spooning the sauce over the pieces. Add the lemon juice and sprinkle with fresh parsley.
Serve the chicken scaloppine hot, with an optional garnish of Parmesan cheese. Pair with pasta, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 3915 mg | 170% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 796 mg | 61% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
