Tuesday, January 27, 2015

Scallopine Di Pollo Con Erbe

For those of you, like me, who have not one Italian gene in their pool this simply means Chicken Scallops with Herbs.  What it means in cooking language is mmmmmm, mmmmm, Good!!!

I took today's recipe from a cookbook that I have had on my shelves for as long as I can remember. Admittedly. that isn't very long anymore but let's just say it has been on my shelf for at least 20 years.

This cookbook is filled with tons of great recipes.  No history, no background, no little personal snippets...just recipes and all of them that I have tried have been delicious.  Today's recipe was no exception.  Not only was this chicken dish delightfully tasty and bright but it was easy peasy to make and quick as well.  I had dinner on the table in 20 minutes.  Perfect for a weekday meal.

I adapted the recipe in the following ways:  I used Gourmet Garden Italian Herbs, Parsley, Garlic Paste and Chile Pepper Paste in place of the Fresh Herbs called for in the recipe. I reduced the amount of butter called for by half.   I also used half of a lemon rind and juice in place of the lime.  The recipe called for skinless chicken breasts with the bones and I used boneless, skinless breasts.

Chicken Scalloppine with Herbs
adapted from Italian Feast by Antonio Carluccio

4 Boneless, Skinless Chicken Breasts
2 T. flour, seasoned to taste with salt and pepper
3 T. butter
1 T. olive oil
1 T. Gourmet Garden Italian Herbs
1/2 T. Gourmet Garden Parsley
1/2 T. Gourmet Garden Dill
1 t. Gourmet Garden Garlic Paste
1/8 t. Gourmet Garden Chili Paste
Grated rind and Juice of 1/2 lemon
4 T. chicken broth
4 T. white wine

Dredge chicken breasts in seasoned flour.  Melt butter in olive oil over med high heat in a large skillet.  Brown chicken until golden on both sides.  Remove to plate and keep warm. 

In same skillet add remaining ingredients and cook stirring to combine and scrape up an chicken bits stuck to the pan.  Return chicken to pan, cover, reduce heat to simmer and cook for another 10 minutes turning occasionally.

Remove chicken to serving platter and drizzle with juices from the pan.  Print Recipe


  1. This one sounds really, really good. What did you serve it with?

    1. I served it with a pasta that I made for my SRC reveal coming up an steamed brocolli and cauliflower

    2. That's not the recipe in the book

    3. If you read the post you will see the list of adaptations I made to the recipe in the book. I often use what I have on hand when making recipes instead of making a special trip to the grocer. Thanks for stopping by.


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