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Recipe: Meghann's Chicken Scallopini

This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry

Meghann's Chicken Scallopini Ingredients

  • 3 tablespoons canola oil

  • 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick

  • salt and pepper to taste

  • 2 cloves garlic, minced

  • 2 onions, sliced

  • cup white wine

  • cup chicken stock

  • cup heavy cream

  • 1? teaspoons all-purpose flour

How to Make Meghann's Chicken Scallopini

  1. Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.

  2. Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.

Meghann's Chicken Scallopini Nutritions

  • Calories: 456.4 calories

  • Carbohydrate: 14 g

  • Cholesterol: 128.8 mg

  • Fat: 30 g

  • Fiber: 2 g

  • Protein: 27.3 g

  • SaturatedFat: 12 g

  • ServingSize:

  • Sodium: 95.9 mg

  • Sugar: 5.3 g

  • TransFat:

  • UnsaturatedFat:

Meghann's Chicken Scallopini Reviews

  • I just wanted add a note to my recipe. Two important steps were changed when the recipe was published so I want to clear that up. I brown the chicken in the skillet, cover with foil and finish it in the oven so I have time to caramelize the onions. I dont fully caramelize them as that would take a while to do, but I cook them for a lot longer than "soft and translucent" to get more flavor from them. They should be pretty mushy. We also like the dish a bit more garlic-y now, so I add a good bit of garlic powder to the cream sauce as it is thickening. Thanks for trying this recipe I hope this info is helpful :)

  • Meghann, this was really good. I did follow your directions on putting the chicken into the oven after browning (I used a combo of butter and olive oil) while finishing the onions. When I fixed the onions, I added the garlic too soon, so use caution because you do not want burned garlic. I used a little more butter for the onions, too, to help with the caramelizing. I was lucky to be making this dish when Vidalias are in season--they are so good. When I went to make the sauce, it just called out to me to add something, so I used a little garlic powder and a few sprinkles of tarragon. I made the sauce a little more in bulk for the meal we were having so that I could pour some over some capellini. Yum We have some leftovers for another night Thanks, Meghann

  • My husband loved this He raved about it several times after dinner was over. Of course he loves all creamy sauces. I used fat-free half and half to cut down on the calories. I will make this again.

  • Not much flavor.

  • This recipe is awesome We loved it. Had everything already, no need to go out and purchase ingredients. Great flavor. I will make this again and again Thanks Meghann

  • I loved it i used a Riesling wine and added capers

  • This was delicious I made the sauce with half and half and it came out nice and creamy and wonderful. When the sauce was completed, I mixed 2/3 of a pound of brown rice pasta into it and then served the chicken breast sliced on top. It was soooo good I also added some minced fresh parsley that I wanted to use up. That added even more flavor Will definitely make this again

  • This was great I had to add a little more flour to get it to thicken up, but I think I added too much liquid, so that was my fault. I will be making this again

  • Great recipe. but is missing two major elements of a scallopini. Lemon juice, and capers. i put about 1 tbsp lemon juice and probably 20 or so capers

  • It also depends on the wine. I used a really nice moscato. I think what wine you use affects the final flavour a lot.

  • This is one of our favourites, easy to make and delicious, I only use one medium sized onion though and that was heaps, recommend this, so yummy

  • My family loved this recipe Will make again.

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