academia barilla  November 2008
   

More Chicken Gourmet Recipes: Chicken Scaloppine with Lemon and Caper Sauce

After publishing Chef James McNair’s Chicken Breast stuffed with Herbs and Cheese [...]

After publishing Chef James McNair’s Chicken Breast stuffed with Herbs and Cheese recipe a couple of days ago, we offer you today another chicken recipe from the same “Chicken” cookbook we received from the Academia Barilla Gastronomic Library.

james-mcnair-chicken-cookbookThe cookbook is written by Chef James McNair for San Francisco’s Chronicle Books and the images in this post, as in the previous post, are by photographer Patricia Brabant.

Today’s recipe is Chicken Scaloppine with Lemon and Capers Sauce, a poultry variation on a traditional Italian veal preparation.

Ready? Let’s cook it!

CHICKEN SCALOPPINE WITH LEMON AND CAPERS SAUCE
A recipe by Chef James McNair
(serves 4-6)

chicken-scaloppine-academia-barilla

INGREDIENTS

- 6 boned and skinned chicken breast halves
- 2 tablespoons olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- salt and freshly ground black pepper, to taste
- 2 to 3 tablespoons freshly squeezed lemon juice
- 1 to 2 teaspoons drained capers
- 2 tablespoons minced fresh parsley
- thin lemon slices for gamish
- parsley leaflets, preferably flat-leaf Italian type, for gamish

PREPARATION

Discard the tendons and any connecting tissue or fat from the chicken breasts; separate the little fillet and use it for another purpose or leave it attached and tuck it under the larger muscle. Leave small breasts whole; slice thicker ones in half horizontally.

Place breast pieces between 2 sheets of waxed paper and pound with a mallet or other flat instrument to a uniform thickness of about 1/8 inch. Set aside.

Heat the oil and 2 tablespoons of the butter in a sauté pan or skillet over medium-high heat. Add chicken scallops and sauté, turning once, until browned, about 4 to 5 minutes total cooking time. Remove chicken to a warm platter, season to taste with salt and pepper, and reserve.

Add the lemon juice and capers to the pan and heat, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Add the remaining 2 tablespoons of butter and stir until melted. Stir in the minced parsley and pour the sauce over the scallops.

Garnish with lemon slices and parsley leaflets.

Thank you again BIGAB, and of course thank you also to celebrity Chef James McNair for this gourmet recipe.

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