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Chicken Scaloppine HT MC Italian 25mins
Serve 4 Hot Poultry Alcohol Nuts Main Course Gluten Wheat free Italy Europe
Ingredients: 675g/1˝lb Boned Chicken Breasts Salt and Pepper 50g/2oz Butter 2 tbsp Olive Oil 1 Onion, chopped 1 Garlic Clove, crushed 4 tbsp Madeira Juice of ˝ a Lemon 270ml/9fl.oz. Double Cream Lemon Slices to garnish Lightly toasted Flaked Almonds to garnish
Instructions
1. Cut the boned chicken breasts diagonally across the grain into slices about 6mm/ 1/4 inch thick. Season generously with salt and freshly ground black pepper.
2. Heat half the butter and oil in a large, shallow casserole over a medium heat. Add the chopped onion and garlic to the pan and fry until soft and transparent. Using a slotted spoon, remove the onion and garlic from the dish and reserve.
3. Add the remaining butter and oil to the dish. When the butter has melted, add the chicken slices and fry, stirring constantly, until golden brown on all sides.
4. Return the onions and garlic to the dish, stir and add the Madeira. Cook over a high heat, stirring constantly, until the Madeira is reduced to half its original quantity.
5. Stir in the lemon juice and cream. Cook for a few minutes longer, stirring, until sauce is heated through. Add the lemon slices.
6. Scatter over the lightly toasted almonds and serve immediately.
Serving Suggestions :
More Chicken Recipes | General Preparation & Cooking Times | More Italian Recipes
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