Chicken Scallopini
Italian food is my favorite. I’ve always been a lover of pasta, in any form. It’s in my blood. Going Paleo/gluten free hasn’t changed my tastebuds and I probably cook Italian more than any other ethnicity. Tonight, I threw together a Chicken Scallopini. Thin cut chicken breasts were on manager special at Sprouts so I got a couple of pounds for under $5. I served this on top of a bed of sautéed asparagus that needed to get eaten ASAP! This dish would also pair well with a risotto or pasta like fettuccine if you weren’t watching your carbs like I am!
Chicken Scallopini
1 lb filleted chicken breasts
½ C Tapioca starch or arrowroot (or any flour you want to bread in!)
1 T lemon juice
1 C chicken broth
½ c dry white wine
1 T capers
1 tsp Italian seasoning (the non-salt one. Between the wine and capers, this doesn’t need any more salt!)
1 T fresh parsley
1 T butter or ghee
Oil for frying
Note: I also threw in some of Tessamae’s lemon salad dressing since I needed to use it up. But this is totally unnecessary.
1. Heat oil in a large frying pan over medium heat.
2. Coat chicken breast fillets in flour. Fry on medium high heat for 3-4 minutes each side or until lightly brown. Keep warm.
3. Drain oil from fry pan. Add butter and wine to pan and cook for 2-3 minutes or until slightly reduced. Add a tablespoon of the flour you used to bread the chicken in to the pan and create a roux. Let fry for a couple of minutes.
4. Add chicken broth to pan and simmer until thickened.
5. Add Italian seasoning, capers, and lemon juice to pan. Stir to combine.
6. Plate chicken and top with sauce and fresh parsley. Enjoy!