Creamy Italian Chicken Scaloppine

Ingredients

• 4 chicken breast cutlets (about 1 pound / 450g) 4 chicken breast cutlets (about 1 pound / 450g)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (7g saturated)
• Carbohydrates: 11g (2g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and black pepper.
2. 2.
   Dredge the chicken cutlets in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, heat the olive oil and butter over medium-high heat.
4. 4.
   Add the chicken cutlets to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
6. 6.
   Deglaze the skillet with the white wine, scraping up any browned bits from the bottom.
7. 7.
   Reduce the heat to medium and add the milk, stirring well to combine.
8. 8.
   Cook the sauce for about 5 minutes, or until it thickens slightly.
9. 9.
   Stir in the lemon juice and chopped parsley, and season with salt and pepper to taste.
10. 10.
    Return the chicken cutlets to the skillet and simmer for an additional 2-3 minutes, until heated through and coated with the sauce.
11. 11.
    Serve the Creamy Italian Chicken Scaloppine hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Chicken breast cutlets — Pound the chicken cutlets to an even thickness before breading to ensure they cook evenly and remain tender.
• Dry white wine — Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio to enhance the flavors of the sauce.
• Fresh lemon juice — Squeeze the lemon just before adding the juice to the sauce to ensure a bright and fresh flavor.
• Chopped fresh parsley — Add the parsley at the end of cooking to preserve its vibrant color and fresh taste.
• Olive oil and butter — Use a combination of olive oil and butter for cooking the chicken to achieve a delicious flavor and golden-brown crust.

Tips & Tricks

• For a lighter version, you can use low-fat milk instead of whole milk.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the sauce while it's cooking.
• Serve the Creamy Italian Chicken Scaloppine with a side of pasta or mashed potatoes to complete the meal.
• To make the dish more aromatic, you can add a pinch of dried oregano or thyme to the sauce.
• If you don't have white wine, you can substitute it with chicken broth or vegetable broth.

Serving advice

Serve the Creamy Italian Chicken Scaloppine hot, accompanied by a generous portion of the creamy sauce. Garnish with fresh parsley for a pop of color and serve with your choice of side dish.

Presentation advice

Arrange the golden-brown chicken cutlets on a plate and pour the creamy sauce over them. Garnish with a sprinkle of fresh parsley for an elegant touch. Serve with a side of pasta or mashed potatoes to create a visually appealing and satisfying meal.