This one-pan supper is perfect for a cold winter’s night, but it works equally well in the spring. A nice fresh arugula salad, some crusty whole -grain bread, and a glass of wine are recommended accompaniments.
The bright, lemony sauce will thicken as it cooks. Serve it over rice pilaf or cooked pasta; add a Caprese salad, a nice Pinot Grigio and you’re off to Italia!
Serves 4
- 1 ½ pounds chicken scallopine cutlets, rinsed and dried (See note below)
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons each olive oil and canola oil, more if needed
- 5 scallions, trimmed and chopped
- 5 garlic cloves, peeled and chopped
- 2 shallots, peeled and sliced thinly
- 3 small zucchini, washed and sliced in ¼” coins
- 1 large lemon, juiced
- ½ cup dry white wine
- 2 cups chicken stock (low-sodium preferably)
- ¼ cup pitted olives
- 2 tablespoons tiny capers
- 2 tablespoons fresh Italian parsley, chopped
1. In gallon-size plastic bag, combine flour with salt and freshly ground pepper. Shake to combine. Add half of chicken cutlets, seal and toss to coat. Remove and set aside on a plate. Repeat with remaining chicken. Discard bag with leftover flour.
2. Heat oils in a large skillet over medium-high heat. Working in batches so as not to crowd pan, add cutlets and brown on both sides, about 2 minutes each, until just cooked through. Repeat with remaining cutlets. Keep warm on plate covered with foil.
3. Add a bit more olive oil if needed to pan. Add scallions, garlic cloves and shallots; sauté over medium heat until fragrant, about 1 minute. Add zucchini and sauté to brown a bit, another 5 minutes.
4. To deglaze pan, add fresh lemon juice and white wine. Scrape up all the little browned yummy bits into the veggie mixture. Turn heat to high and bring liquid to a boil. When liquid is reduced by half, add chicken stock and boil for two minutes to thicken.
5. Return chicken and any juices to pan. Scatter capers and olives over and sprinkle with parsley. Stir to combine ingredients and cook for a few minutes until chicken is heated through. Serve over pasta or rice.
Cook’s Note: Scallopine are boneless, skinless chicken breasts that are pounded to an even thickness of about ¼ inch. Full service butchers will do this for you, and Trader Joe’s sells them already pounded. Otherwise get out your meat mallet, (or use the bottom of a heavy pan) put the breasts between plastic wrap, and get out some aggression!
