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Chicken Scallopine with Verjuice, Capers and Asparagus
Chicken Scallopine with Verjuice, Capers and Asparagus

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We hope you got insight from reading it, now let’s go back to chicken scallopine with verjuice, capers and asparagus recipe. You can have chicken scallopine with verjuice, capers and asparagus using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Chicken Scallopine with Verjuice, Capers and Asparagus:
  1. Use 800 g chicken breast
  2. Take 2 tbs olive oil
  3. Use 2 garlic cloves, crushed
  4. Take 1/3 cup verjuice
  5. Prepare 1 cup chicken stock
  6. Take 1 1/2 tbs small capers, drained
  7. Take 60 g soft butter, chopped
  8. Get 2 ts ee b chopped chives
  9. Provide 650 g baby potatoes
  10. Use 1 1/2 bunch asparagus, trimmed
Steps to make Chicken Scallopine with Verjuice, Capers and Asparagus:
  1. Use a sharp knife cut the chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1 cm thick. Repeat with remaining fillet.
  2. Season chicken with salt and pepper.
  3. Heat the oil in a frying pan over high heat. Add the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.
  4. Add the garlic to pan and cook, stiring for 30 second until aromatic. Add the verjuice and cook, stiring for 2 minutes or until reduced by half and thickened slightly.
  5. Remove pan from the heat and stir in the butter and chive.
  6. Meanwhile, cook potatoes in a meduin saucepan of boiling water for 7 minutes or until the potatoes are almost tender.
  7. Add asparagus and cook for 2 minutes until asparagus tender. Drain well.
  8. Add chicken, asparagus and potatoes to sauce, toss to coat.
  9. Divide between serving plates and drizzle with extra sauce.
  10. Enjoy

In a medium pan, heat lemon juice and chicken broth on medium heat. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. I love to serve this chicken scallopini with some buttery parmesan noodles. I chose thin spaghetti but you can use any noodles you like (long shapes work best).

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