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August 26, 2015

Crispy Chicken Scallopini with Barefoot Pinot Grigio Sauce

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Our Barefoot Pinot Grigio never disappoints, but it shines especially bright in our latest recipe for Crispy Chicken Scallopini with a white wine sauce. Crisped to perfection chicken mixed with fresh tomatoes, capers and a smooth, lemony butter and Pinot Grigio sauce is just what you need to get through this work week. This is the perfect easy, homemade weeknight meal. And did we mention delicious? Consider dinner done!

For the Chicken Scallopini, pat chicken dry with paper towels and season with salt and pepper. Arrange separate shallow dishes with flour, beaten eggs and panko breadcrumbs. Working 1 chicken cutlet at a time, dredge in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere. Heat 3 tablespoons of oil in a large nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees). Repeat with 3 tablespoons oil and remaining cutlets. Keep warm.

For lemon-butter white wine sauce, increase heat to medium-high and add broth, wine and tomatoes. Bring to a simmer; cook 4-5 minutes, stirring frequently. Remove from heat. Stir in butter, lemon juice and capers. For serving, place chicken cutlets on top of hot cooked pasta, and pour lemon-butter sauce and tomatoes over top. Sprinkle with chopped parsley. Enjoy!

 

 

Crispy Chicken Scallopini with Barefoot Pinot Grigio Sauce

4 (4 ounce) chicken cutlets, pounded 1/4-inch thick

Kosher salt and freshly cracked black pepper

1/2 cup all purpose flour

2 large eggs, beaten

1 cup Italian-seasoned breadcrumbs

6 tablespoons olive oil, divided

For Lemon-Butter White Wine Sauce:

1/2 cup low-sodium chicken broth

1/4 cup Barefoot Pinot Grigio

1 cup halved cherry tomatoes

1 tablespoon butter

3 teaspoons fresh lemon juice

4 teaspoons capers

For serving:

Hot cooked pasta

2 tablespoons chopped parsley or basil

For Chicken Scallopini, pat chicken dry with paper towels and season with salt and pepper. Arrange separate shallow dishes with flour, beaten eggs and panko breadcrumbs. Working 1 chicken cutlet at a time, dredge in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere. Heat 3 tablespoons oil in a large nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees). Repeat with 3 tablespoons oil and remaining cutlets. Keep warm. For Lemon-Butter White Wine Sauce, increase heat to medium-high and add broth, wine and tomatoes. Bring to a simmer; cook 4-5 minutes, stirring frequently. Remove from heat. Stir in butter, lemon juice and capers. For serving, place chicken cutlets on top of hot cooked pasta, and pour lemon-butter sauce and tomatoes over top. Sprinkle with chopped parsley.

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