Chicken Scaloppini With Green Peppercorn Sauce
Yield: 4 ServingsIngredients:
8 thin slices Chicken breast, 2-2/1/2 oz. each 1/4 cup Seasoned flour (all purpose flour seasoned with salt and pepper) 1/4 cup Cooking oil 1 oz. Butter 1/4 tsp. Garlic, minced 3/4 tsp. Shallots, minced 1/2 tsp. Green peppercorns 2 oz. White wine 8-10 each Lemon slices Squeeze Fresh lemon 1 cups Chicken veloute (thickened chicken stock - see Chef Larry's Notes) 1 tsp. Fresh parsley, minced pinch Thyme leaves to taste Salt to taste Fresh Ground Black PepperMethod:
Heat a sauté pan or skillet over medium heat. Lightly dredge chicken slices in season flour and shake off excess. Add cooking oil to heated pan, allow oil to heat. Add chicken breast slices to pan and sauté each for 2 minutes on each side or until done. Remove cooked chicken scaloppini and reserve keeping warm. Drain any remaining oil from pan and return to heat. Add butter, garlic, shallots and thyme, sauté until translucent, do not brown. Add white wine, simmer and reduce by 1/2. Add green peppercorns and stir in chicken veloute; bring to a simmer. Add lemon slices and parsley. Season sauce with squeeze of lemon, salt and pepper. Arrange cooked chicken scaloppini on warm serving plates or a serving platter and top with sauce. Serve immediately.Chef Larry's Notes:
Chicken veloute is a chicken stock thickened with either a roux or more easily with corn starch slurry. Heat 1 cup of chicken stock to a simmer. In a separate bowl, combine 1 teaspoon corn starch with 2 teaspoons water and mix well. Once combined well, add this mixture to the simmering stock and whisk. Allow to cook for 2 -3 minutes over low heat while whisking. Strain and reserve.
8 thin slices Chicken breast, 2-2/1/2 oz. each 1/4 cup Seasoned flour (all purpose flour seasoned with salt and pepper) 1/4 cup Cooking oil 1 oz. Butter 1/4 tsp. Garlic, minced 3/4 tsp. Shallots, minced 1/2 tsp. Green peppercorns 2 oz. White wine 8-10 each Lemon slices Squeeze Fresh lemon 1 cups Chicken veloute (thickened chicken stock - see Chef Larry's Notes) 1 tsp. Fresh parsley, minced pinch Thyme leaves to taste Salt to taste Fresh Ground Black PepperMethod:
Heat a sauté pan or skillet over medium heat. Lightly dredge chicken slices in season flour and shake off excess. Add cooking oil to heated pan, allow oil to heat. Add chicken breast slices to pan and sauté each for 2 minutes on each side or until done. Remove cooked chicken scaloppini and reserve keeping warm. Drain any remaining oil from pan and return to heat. Add butter, garlic, shallots and thyme, sauté until translucent, do not brown. Add white wine, simmer and reduce by 1/2. Add green peppercorns and stir in chicken veloute; bring to a simmer. Add lemon slices and parsley. Season sauce with squeeze of lemon, salt and pepper. Arrange cooked chicken scaloppini on warm serving plates or a serving platter and top with sauce. Serve immediately.Chef Larry's Notes:
Chicken veloute is a chicken stock thickened with either a roux or more easily with corn starch slurry. Heat 1 cup of chicken stock to a simmer. In a separate bowl, combine 1 teaspoon corn starch with 2 teaspoons water and mix well. Once combined well, add this mixture to the simmering stock and whisk. Allow to cook for 2 -3 minutes over low heat while whisking. Strain and reserve.
