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Sylvia’s Chicken Scallopine

Sylvia’s Chicken Scallopine

Dean Martin would have sung a different tune to “That's Amore” had he tried Sylvia’s Chicken Scallopine first! Make this meal for your guests, and they’ll know you prepared it with love.

Recipe from Margaret Asselin-Wood, Director of Marketing, Masterfoods USA (Dove Chocolate).
Recipe featured by Holly Clegg, author of Too Hot in the Kitchen: Secrets To Sizzle At Any Age.

Ingredients

  • 4 skinned chicken breast halves, boned and de-fatted
  • 1/2 cup all-purpose flour
  • 2 tablespoons of Parmesan cheese, grated
  • 3 teaspoons of olive oil
  • 2 teaspoons of butter
  • 1 tablespoon of minced garlic
  • 1/3 cup white wine
  • 1 tablespoon of capers
  • 1 teaspoon of lemon peel
  • 2 tablespoons of lemon juice
  • 1/4 cup chicken stock
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 2 cups angel hair pasta, cooked
  • 2 tablespoons of parsley, freshly chopped

Preparation

  • With a meat mallet, pound chicken breasts to 1/2-inch thick. In a small bowl, combine flour and cheese. Dredge both sides of chicken breast in flour mixture.
  • In a large sauté pan, sauté chicken breasts in 1 teaspoon olive oil for 3-5 minutes on each side or until cooked through. Remove from pan.
  • Heat butter and remaining olive oil together over medium-low heat. Add garlic and cook 1 minute. Add wine and simmer for about 3 minutes or until wine is evaporated. Add remaining ingredients except salt, pepper and parsley. Simmer sauce for 5 more minutes. Add salt and pepper.
  • Serve each chicken breast with 2 tablespoons sauce and 1/2 cup cooked angel hair pasta and parsley.

This recipe makes 4 servings.

Nutritional Analysis (per serving)

  • 390 calories
  • 33 grams protein
  • 35 grams carbohydrates
  • 10 grams fat
  • 80 milligrams cholesterol
  • 301 milligrams sodium
  • 2 grams fiber

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