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Spring Chicken Scallopini

This chicken dinner recipe is fast yet flashy. Buttery white wine sauce and freshly snipped herbs dress up thin cuts of chicken breast, cooked to perfection.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Spring Chicken Scallopini

Directions

  1. Place each chicken piece between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness. Remove plastic wrap. Combine flour and salt in a shallow dish. Coat chicken pieces with flour mixture.
  1. In a 12-inch skillet heat 2 tablespoons of the butter over medium heat. Add chicken; cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove chicken from skillet. Transfer chicken to a serving platter; cover and keep warm. Add white wine and/or broth and green onions to the skillet. Cook and stir for 1 minute, scraping up any browned bits in skillet, if necessary. Cook 1 minute more or until reduced to 1/3 cup. Remove from heat. Whisk in the remaining 2 tablespoons butter until melted. Stir in 2 tablespoons of the snipped fresh herbs, the pepper, and 1/8 teaspoon salt (If using chicken broth, omit the 1/8 teaspoon salt.)
  1. Serve chicken with steamed asparagus. Drizzle wine sauce over all. Pile remaining fresh herbs onto each serving. Makes 4 servings.

From the Test Kitchen

*

To steam asparagus spears, snap off and discard woody bases from fresh asparagus. Steam for 4 to 6 minutes or until tender.

Nutrition Facts (Spring Chicken Scallopini)

  • Per serving:
  • 320 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 115 mg chol.,
  • 422 mg sodium,
  • 7 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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