Spring Chicken Scaloppine
Elevate your weeknight dinner game with this vibrant and zesty Spring Chicken Scaloppine, a dish that perfectly captures the essence of fresh, seasonal ingredients. Tender chicken breasts are pounded thin, lightly dredged in a seasoned flour mixture, and pan-seared to golden perfection. The dish comes to life with a tangy, buttery sauce made from white wine, chicken broth, and a splash of lemon juice, creating the perfect balance of bright and savory flavors. Fresh asparagus and juicy cherry tomatoes add pops of color and texture, making this one-pan meal as visually stunning as it is delicious. Garnished with fresh parsley and ready in just 35 minutes, this recipe is ideal for a quick yet elegant dinner. Pair it with crusty bread or a crisp salad for a complete and satisfying spring-inspired feast.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup white wine
- 0.5 cup chicken broth
- 2 tablespoons lemon juice
- 1 pound fresh asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each chicken breast to about 1/4-inch thickness.
In a shallow dish, combine all-purpose flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture and shake off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets to the skillet (working in batches if needed) and cook for 3-4 minutes per side or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the white wine and scrape up any browned bits from the bottom of the pan using a wooden spoon.
Allow the wine to simmer for 1-2 minutes, then add the chicken broth and lemon juice. Cook for another 2 minutes to let the sauce reduce slightly.
Add the asparagus to the skillet and cook for 3-4 minutes until tender-crisp. Stir in the cherry tomatoes and cook for another 1-2 minutes, just until warmed through.
Return the chicken cutlets to the skillet and spoon the sauce and vegetables over them. Cook for 1-2 minutes to heat everything through.
Garnish with fresh parsley and serve immediately. Enjoy with a side of crusty bread or a light salad for a complete meal!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.9 g | ||
| Protein | 235.4 g | 471% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 242 mg | 19% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3295 mg | 70% | |
*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.
