A Weekday Menu Recipe
Chicken Scaloppine HT
MC Italian 25mins
4 Hot Poultry Alcohol
Nuts Main Course Gluten Wheat free Italy Europe
675g/1˝lb Boned Chicken Breasts
tbsp Olive Oil
Garlic Clove, crushed
of ˝ a Lemon
Slices to garnish
toasted Flaked Almonds to garnish
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.
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.
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.
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.
in the lemon juice and cream. Cook for a few minutes longer, stirring, until sauce
is heated through. Add the lemon slices.
Scatter over the lightly toasted almonds and serve immediately.
Serving Suggestions :
Chicken Recipes | General Preparation
& Cooking Times |