Dec 17, 2010

Chicken Scallopini with Sage Butter Sauce

This meal is great for a busy weeknight when you don't have much time to prepare or make a complex dish but still want something tasty. Most of the ingredients are probably in your kitchen and it takes all of 30 minutes to prep and cook. What's better than that?

Caitlin: I love the taste of sage butter sauce; in the past I've had it with mushroom stuffed ravioli, but I thought it would also taste great with a chicken scallopini. I added sauteed pancetta to my sauce for extra flavor and it was fantastic - a great combination with the sage, butter and white wine. I ended up sprinkling some fresh Parmesan cheese over the top for extra flavor, and it was even better.
Caitlin's version with pancetta
Monica: If you are looking to make a quick and delicious meal, then this is definitely a recipe for you. I know that we are all busy this time of year - holiday parties, shopping, decorating, wrapping, etc... and we sometimes don't have the time to spend hours in the kitchen, so for a satisfying meal, I recommend this recipe. It also encompasses the holiday flavors we crave at this time with the sage butter sauce; and you can also substitute the chicken for fish (I would recommend tilapia). I also substituted the shallot for one clove of garlic. I served mine with steamed broccoli and boiled golden potatoes. My entire meal was prepared in less than thirty minutes, perfect for Tuesday evening dinner!
Monica's Version with garlic
Ingredient List 
4 Boneless chicken breasts
2 ½ tbsp butter
1 shallot – minced
Fresh sage, 3-4 sprigs, finely chopped
2 tbsp white wine
1 cup chicken broth
2 tbsp fresh lemon juice
* if using pancetta, chop a few pieces
*if using garlic instead of the shallot, finely chop 1 clove

Pound out chicken until thin (about ¾ inch or thinner). Lightly coat with flour. Heat oil and fry chicken 5-7 minutes – remove from pan and keep warm. 

Heat butter in skillet, add shallots and sage – cook for 2 minutes, add white wine and reduce for about 2 minutes. Add chicken broth and bring to boil, add 1-2 tbsp of flour and whisk. Add lemon juice and stir – simmer until thickened – about a minute or so. Taste and adjust seasoning, if necessary.

**If using pancetta – fry until crispy, then add it with the shallots and sage. It adds salt to the sauce, so if using, make sure not to over salt.
Also, you may want to add more chicken broth as it reduces. Add the chicken back to the pan and turn to coat. Serve chicken and pour sauce over.

You can substitute garlic for the shallot. 

Also, you can add pancetta to the sauce for the saltiness and flavor.

Since it's such a versatile sauce, any poultry or fish would taste great, as would a stuffed ravioli. 

Caitlin: I listened to the Velvet Underground and Nico.
Monica: An eclectic mix accompanied my meal.
1) Trouble Man - Marvin Gaye
2) Como Te Extrano - Cafe Tacuba
3) Home Sweet Home - Motley Crue
4) The Shining - Badly Drawn Boy
5) Eleanor Rigby - Aretha Franklin 

Drink of Choice 
Caitlin: I used a Sauvignon Blanc for the sauce, so I had a glass with the meal.
Monica: Pinot Grigio is a perfect choice. 

A Recipe to Remember? 
Yes, it is a versatile, delicious recipe.

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