Hen Scallopini – Spend With Pennies

This hen scallopini recipe is an Italian bistro favourite with a buttery lemon sauce topped with capers.

Holly’s Recipe Highlights

• Taste: Recent and lemony, hen scallopini has a sauce that’s each mild and buttery— nice for date night time and simple sufficient for a busy weeknight.
• Problem: One-skillet scallopini goes from the stovetop to the tabletop in just some steps.
• Beneficial Instruments: A microplane is the proper instrument for zesting all the pieces from lemons to ginger.
• Ingredient Tip: Use a contemporary lemon as you’ll want each the juice and zest. When zesting the lemon, zest simply the yellow a part of the pores and skin. The white half (referred to as the pith) is bitter.

Hen Scallopini vs. Hen Piccata

There’s a distinction between scallopini and piccata. Scallopini means thinly sliced items of meat, whereas piccata is extra in regards to the sauce. Scallopini can be made with a Marsala wine sauce.

Ingredient Ideas For Hen Scallopini

• Hen: Use hen cutlets which are about ½-inch thick.  You too can use boneless, skinless hen breasts and reduce them horizontally. ‘Scallopini’ refers back to the methodology, not the protein; you can also make this recipe with veal or pork.
• Sauce: This lemony sauce couldn’t be extra simple to make and tastes greatest with actual butter, contemporary lemon juice, and a dry white wine. Chopped inexperienced olives can be utilized instead of capers.
• Variations: Add lemon pepper to the flour combination in Step 2. Sauteed mushrooms and onions or steamed asparagus may be added to the recipe on the finish of the recipe in Step 6.

The way to Make Hen Scallopini

1. Cook dinner hen cutlets (full recipe beneath).
2. Cook dinner butter in garlic and whisk in remaining components (besides parsley).
3. Return hen to the pan and simmer.
4. Garnish with parsley and lemon slices.

Methods to Serve Hen Scallopini

Hen scallopini is scrumptious with a facet of grilled asparagus or roasted greens. It can be topped with garlic mashed potatoes, macaroni, or zucchini noodles in order for you a lower-carb, lower-calorie entrée. Add a easy tossed salad and dinner is served.

Leftovers?

Hold leftover hen scallopini with its sauce in a lined container for as much as 4 days. Reheat the hen and sauce on the stovetop on medium warmth or within the microwave with some additional broth. Freeze parts in zippered baggage for as much as 4 weeks and thaw within the fridge earlier than reheating.

Make a shortcut scallopini through the use of frozen and thawed hen cutlets. Merely put together the sauce and simmer the cutlets in Step 6.

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Hen Scallopini

Hen scallopini is a fast and flavorful dish with tender, golden hen in a vibrant lemon butter sauce with capers and garlic—excellent for a easy but elegant meal.

Prep Time 15 minutes minutes

Cook dinner Time 15 minutes minutes

Whole Time 30 minutes minutes

Cook dinner ModeForestall your display from going darkish

• Zest 1 teaspoon of lemon zest*. Reduce the remainder of the lemon into wedges for serving and put aside.

• Dab the hen dry with a paper towel and sprinkle with ½ teaspoon lemon zest, salt and pepper. Frivolously mud the hen with flour.

• In a 10-inch nonstick skillet, warmth the olive oil over medium-high warmth. Add the hen (in batches if wanted), and brown 2 to three minutes per facet, or till cooked by means of. Switch to a plate to maintain heat.

• Add the butter and garlic to the pan and prepare dinner till aromatic, about 1 minute.

• Stir in white wine, broth, capers, and remaining lemon zest. Simmer for 3 minutes.

• Add the hen and simmer for 1 minute extra to warmth by means of. Garnish with parsley if desired, and serve with lemon slices.

Hen: If utilizing hen breasts, reduce them horizontally into cutlets, ¼-inch thick.
Mushrooms: 4 oz sliced mushrooms may be added to the sauce. Cook dinner them within the pan earlier than including the garlic.
*The way to zest a lemon: To zest a lemon, use a zester or use the smallest holes on a field grater and zest simply the yellow a part of the pores and skin, the white half beneath (the pith) is bitter.
Leftovers: Hold leftovers in an hermetic container within the fridge for 4 days or within the freezer for 4 weeks. 

Energy: 252 | Carbohydrates: 6g | Protein: 25g | Fats: 12g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 0.2g | Ldl cholesterol: 88mg | Sodium: 598mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg

Vitamin info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Hen, Dinner, Essential Course

Delicacies American, Italian

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