It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken Scaloppine
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- #117531
Tender chicken cutlets with a sauce made with wine, broth, capers, kalamata olives, and basil served over spaghetti noodles.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 boneless, skinless chicken breasts
1/2 teaspoon salt
coarsely ground black pepper
1/4 cup flour
1 tablespoon olive oil
1/4 cup dry white wine
2/3 cup reduced-sodium chicken broth
2 tablespoons capers
4 tablespoons chopped Kalamata olives
1/2 cup coarsely chopped basil
2 cups hot cooked thin spaghetti pasta
fresh lemon juice
directions
Pound chicken between sheets of wax paper or plastic wrap to about 1/4-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.
Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 29, 2013
Very easy recipe. The chicken was very tender and the sauce was delicious. Loved the capers and olives!