Description
Try this simple and delicious chicken scaloppine.
Ingredients
- 2 whole Carrots, Sliced Into 1/4-inch Pieces
- 12 spears Asparagus, Trimmed
- 5 teaspoons Olive Oil, Divided
- 2 whole Boneless Chicken Breasts
- 2 cloves Garlic
- 2 ounces, fluid White Cooking Wine
- 1 Tablespoon Butter
- ¼ ounces, weight Parsley, Minced
- 1 whole Tomato, Diced
- Salt And Pepper, to taste
Preparation
Season carrots and asparagus with salt, pepper, and 1 teaspoon of olive oil. Bake for 20 minutes.
Lightly pound chicken breast with a mallet. Season with salt and pepper. Heat pan to medium heat and add 2 teaspoons olive oil. Pan fry chicken breast for about 5 minutes each side.
In a medium heated pan, add 2 teaspoons olive oil and cook garlic until brown. Add white wine and let it boil for a minute or less, then turn off burner. Add butter, parsley, diced tomato, and a pinch of salt.
Plate chicken and vegetables. Garnish with sauce.
