Wednesday, August 10, 2011

Chicken Rose' Scallopini and More!

Chicken Rosé Scallopine 

Stagman aka Tim Martin

I developed this dish through much experimentation, based on the combination of an Italian veal recipe and Provino's "Chicken Francese" dish. Guests always rave about the incredible sauce! I hope someone will cook it, review it and give me an opinion.

Chicken Rosé Scallopine

2 skinless, boneless chicken breasts (both halves)
2 Tablespoons, butter
1 Tablespoon Extra Virgin Olive Oil
Note: You will need to refresh oil and butter, so make sure you have extra butter and olive oil on hand.
About 1 dozen Capers (or more)
Kosher salt (for sauce) to taste & Kosher salt for chicken breasts, to taste
Black pepper (to season the breasts) to taste
1/3 cup Rosé *Other white wines work well, but there’s something about rosé.
Juice of 1 lemon
1 cup chicken stock
A couple Tablespoons Italian Parsley, chopped
½ cup all purpose flour
*Garnish  with chopped parsley

Scallop-slice chicken breasts into thin, flat cutlets. Each side of a breast should yield two to four 1/8- to ¼-inch thick pieces. Pound cutlets with a mallet between two sheets of wax paper or plastic wrap until tender. Season both sides of chicken with salt and pepper, then dredge lightly in flour.
In a Dutch oven, heat the butter and olive oil over med-high heat until butter froths. Brown the cutlets lightly on each side and transfer to a warm container, cover and reserve until you’re ready to make the sauce. This will take more than one batch because the butter and flour will eventually begin to scorch..
After removing the last batch of chicken, keep the oil/butter in the pan and make the sauce by deglazing the pan with wine, using a wooden spoon to loosen the fond (tasty bits of chicken) from the bottom. Reduce the heat a bit and add the chicken stock, simmer 4-5 minutes to reduce. Add lemon juice and capers, simmer for another minute or so, checking the sauce to see if it needs salt. Place all cutlets into the Dutch oven with the sauce, cover and simmer for an additional 15 minutes.

The cutlets should be plated with capers and sauce drizzled on top, with a little around the plate sides for dipping. Garnish with fresh, chopped parsley shortly before serving. You'll want an artisan bread to sop the sauce.
Chicken Scalloped and ready to tenderize!

Chicken seasoned and ready to dredge in flour.

Ingredients for Sauce!

Chicken browning in Butter and Olive Oil.

Voila! Ready to serve!

Stagman's Scallopini with Orzo/Basmati Pilaf and Lima Bean Salad! Enjoy!

Lima Bean Salad
from Kay Burlingame

1 pound Lima Beans, fresh or frozen
1/2 red onion, minced
1 cup mayonnaise
2 teaspoons grated horseradish
1 teaspoon worcestershire
2 Tbsp. fresh lemon juice
1/2 teaspoon kosher salt
Dash or two or Tabasco sauce
1 teaspoon crumbled fresh rosemary
3 slices bacon, fried crisp & crumbled

Cook lima beans covered in water until tender. Drain and rinse under cold water. Combine onion, mayonnaise, horseradish, Worcestershire, lemon juice, salt, Tabasco, rosemary and crumbled bacon in a bowl and mix well. Add cooked & drained lima beans; stir gently to coat. Chill, covered, overnight.

Yield: 8 servings


  1. I'm bookmarking this so I can make it soon.

  2. Enjoy, Martha, it was delicious!