Southwestern Chicken Scaloppine Recipe 455

Steps:

• Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken.
• Cut chicken into smaller pieces. In shallow dish mix flour, cummin, and salt.
• Coat chicken with flour mixture. Reserve 1 tsp fur mixture.
• In non-stick skillet, heat oil over medium heat. Add chicken; cook 3-5mins on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
• In small bowl, stir reserved 1 tsp flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice & cilantro.
• Serve sauce over chicken.

Steps:

• Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4-inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired. In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm. In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.

Steps:

• Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
• In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
• Preheat the oven to 350 degrees F.
• Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
• Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
• In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
• Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
• Reserve 3 cups for another use.

Steps:

• In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
• In shallow bowl, beat egg white and water with whisk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
• Stir broth and lemon juice into skillet. Increase heat to high; cook uncovered 2 to 3 minutes or until sauce is reduced to 1/3 cup. Drizzle about 1 tablespoon sauce over each chicken breast.

Steps:

• In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, about 2 minutes. Add mushrooms and garlic; cook, stirring frequently, until vegetables are softened and lightly browned, 10-15 minutes. Cover and remove from heat; set aside.
• Rinse chicken breast halves under cold water; pat dry with paper towels. On a cutting board, cut each piece in half. Place between sheets of waxed paper; using a rolling pin, pound and roll chicken to 1/4 inch thickness.
• In a bowl, combine flour, sage, salt and pepper. Dredge chicken pieces in the mixture, shaking off excess.
• In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook chicken pieces, 4 or 5 at a time, until cooked through and lightly browned on both sides, about 2 minutes per side; add additional oil and butter, if necessary. Transfer chicken to a plate.
• Add balsamic vinegar to the skillet; increase heat to medium-high heat and cook, stirring, to loosen any browned bits from the bottom and sides of the skillet, about 1 minute.
• Return chicken and pan juices to the skillet; reduce heat to low and turn medallions once or twice to baste them in the sauce.
• Add cooked pasta to the skillet with the vegetables, tossing to combine; warm over low heat until heated through, about 4 minutes.
• Transfer pasta and vegetables to a platter. Arrange the chicken medallions on the platter next to the pasta and vegetables; garnish with fresh basil leaves and lemon wedges. Serve immediately.

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.

Steps:

• Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
• Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.