Chicken Scallopini
Recipe: #16333
December 13, 2014
Categories: Chicken, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Alcohol, Boneless Pieces, Chicken Dinner, more
"Low carb"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (252.9 g)
- Calories 284.8
- Total Fat - 12.8 g
- Saturated Fat - 4.1 g
- Cholesterol - 110 mg
- Sodium - 1328.8 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 4.2 g
- Sugars - 4 g
- Protein - 35.6 g
- Calcium - 113.4 mg
- Iron - 1.5 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pound chicken breasts between two pieces waxed paper until flattened to about 1/4” thickness. Lightly salt and pepper.
Step 2
In a large non-stick skillet, heat 1 T. of the oil and sear chicken until lightly browned on both sides. Just cook until done (no pink juice exuding). Remove to a platter and cover with plate or foil to keep warm.
Step 3
Add remaining olive oil to skillet and saute mushrooms,
Step 4
Stirring occasionally until lightly browned and done, about 5 minutes.
Step 5
Lower heat and add vermouth, cream and tarragon and deglaze any brown bits off bottom of pan.
Step 6
Pour mushroom cream sauce over chicken. Sprinkle with chopped parsley
Tips
No special items needed.
2 Reviews
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