Friday, August 14, 2009

Chicken Scallopine

This is a really yummy and fast dinner idea that can also be made relatively healthily. I usually wing this, so feel free to play with the quantities of stock and cream to get a sauce consistency you are happy with . It does thicken quite a bit, so I'd add more stock than you think you might need.

Chicken Scallopine

2-3 chicken breast fillets, sliced into schnizels
Plain flour - enough for coating the chicken
Mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken stock
1/2 cup cream
Olive oil
A lemon

Put the flour into a flat container/tray/plate and season with salt and pepper. Then prepare the chicken by slicing into thin pieces (escalopes) and bash with the meat hammer to flatten a bit if you need to. Coat each piece of chicken with the seasoned flour, tapping off any excess.

Heat some olive oil to the pan and fry chicken on both sides until golden brown. Cook in batches so you don't overcrowd the pan.

Low fat tip: To make this a bit healthier, omit the flour and fry the chicken using cooking spray in a non-stick pan, or bake or grill the chicken in the oven.

Once all the chicken has been cooked and removed from the pan, add the mushrooms to the pan making sure to scrape up all the nice brown bits the chicken has left behind. Add the stock, wine and cream to the mushrooms as well as a good squeeze of lemon. Cook down until its a nice rich brown colour. Add salt and pepper to taste. The sauce will thicken, so you may need to add more liquid (stock or wine) to ensure you have a good sauce-to-chicken ratio for serving

Low fat tip: You can use just stock instead of wine an stock and instead of cream, I use the same quantity of evaporated milk which worked really well.

Once its just about ready, add the chicken back to the pan to coat in the sauce and heat up. Serve the chicken with a generous spoonful of sauce. I usually serve with smashed potatoes and green beans.

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