Scaloppini Chicken Casserole Sallye Recipes

Steps:

• Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
• Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
• Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
• Garnish with the lemon supremes and serve.

Steps:

• 1. ***You can make your own stuffing instead of using prepackaged. ****If you use sour cream instead of heavy cream, you may have to add a little more milk
• 2. Preheat oven to 350º F. Briskly whisk the eggs until frothy and set aside Lightly spray or oil a 9" x 13" x2' baking dish
• 3. Cut partially frozen chicken breasts into bite sized cubes, season with salt and pepper, and set aside
• 4. Prepare dressing according to package instructions or your recipe, but do not cook. Spread dressing into the baking dish.
• 5. Spread the chicken pieces of the top of the dressing.
• 6. Place heavy saucepan over medium high heat. Add butter, when butter is melted, stir in flour and seasonings. Continuously stir with a wooden spoon until you have a nice smooth roux. Add chicken broth, continuing to stir until mixture thickens. Remove pan from heat.
• 7. Blend a small amount of the broth into the beaten eggs and stir with wooden spoon until well blended. Pour beaten egg mixture into the pan with broth mixture and blend well until you have a smooth creamy sauce.
• 8. Slowly pour the egg and broth mixture over the chicken and dressing. Bake in center rack of preheated 350º oven for approximately an hour (or until wooden toothpick comes out clean when inserted)
• 9. IT'S TIME TO MAKE THE GRAVY
• 10. Place another heavy saucepan over medium high heat and add butter. When butter is melted, add minced garlic cloves and sliced mushrooms to the pan and saute until all the liquid evaporates (about 2 minutes). Stir often to keep from burning.
• 11. Add wine and broth to saucepan and stir until well blended. Slowly add the heavy cream (or sour cream) to the pan and continue to stir until liquid begins to thicken.
• 12. Remove from heat and transfer to gravy boat, to have available to pour over chicken/dressing casserole servings.

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.