LEMON CHICKEN SCALOPPINE LIKE T.G.I. FRIDAY'S
Creamy lemon and white wine sauce over sautéed chicken, mushrooms, and artichokes served atop a bed of angel hair pasta, and then sprinkled with pancetta and capers. This was my favorite thing to order when we go to Fridays. It is no longer on the menu but now I can make it at home! I got this from Robbie's Recipes. Not exactly low in calories but definitely worth it every now and then.
Provided by Little Bee
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.
- -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
- -Fill a large pot with water and begin to heat to boiling (for preparing pasta later).
- -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
- -Add pasta to boiling water and cook as directed on package.
- -In a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat.
- -On individual serving plates or one large platter, swirl portions of drained pasta into "nest(s)". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.
Nutrition Facts : Calories 1039.1, Fat 58.1, SaturatedFat 32.8, Cholesterol 259.5, Sodium 620.5, Carbohydrate 68.6, Fiber 5.6, Sugar 3.1, Protein 49.4
COPYCAT TGI FRIDAY'S LEMON CHICKEN SCALOPPINE
Copycat recipe posted by request. I have never made this recipe, and therefore times and servings are simply SWAG (scientific wild-assed guesses).
Provided by Millereg
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE CHICKEN: heat a sauté pan over medium heat.
- Add oil and heat.
- Add chicken pieces to the sauté pan and sauté on each side for one minute (or until no longer pink).
- Add the sliced mushrooms to the sauté pan and sauté with the chicken for an additional minute.
- When the mushrooms are cooked, squeeze the juice from the lemons into the sauté pan and coat the chicken with the juice (ensure there are no seeds).
- Add the cream to the pan and stir to incorporate.
- Add the lemon sauce and stir to incorporate- DO NOT RETURN TO HEAT/FLAME!
- FOR THE LEMON SAUCE: boil the chablis to reduce to 2 cups.
- Add the lemon juice and butter and melt slowly.
- Add the whipping cream and simmer on low heat until thickened.
- Add the spices and cool to room temperature.
- TO SERVE: in a large bowl, twirl the pasta into a nest.
- Sprinkle the chicken pieces on the pasta and pour the remaining contents of the pan on and around the chicken.
- Sprinkle the artichokes, pancetta and capers over the entire dish.
- Garnish with chopped parsley.
Nutrition Facts : Calories 1184.4, Fat 72.2, SaturatedFat 36.7, Cholesterol 278, Sodium 641, Carbohydrate 71.2, Fiber 7.5, Sugar 3.1, Protein 45.2
CHICKEN SCALOPPINE WITH LEMON
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
- Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
- Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
- Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
- When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
- Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl or shallow dish whisk together mustard and eggs; set aside.
- Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
- Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
- Heat the olive oil in a skillet over medium heat.
- Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
- For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
- Add in lemon slices and parsley; mix to combine for about 1 minute.
- Spoon the glaze/sauce over chicken.
- Delicious!
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LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE
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5/5 (20)Total Time 40 minsCategory DinnerCalories 228 per serving
- Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
- Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes). Reduce heat to low-medium heat, add the broth. Season with salt and pepper, and continue to cook to reduce down slightly (about 6 minutes). Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer gently for a further minute to combine. Stir in the Italian herbs. Add the chicken back into the pan, cover with the sauce and serve over rice, pasta, steamed vegetables or zucchini noodles. Garnish with lemon slices or wedges and parsley.
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