Description
Chicken Scallopini is golden brown breaded chicken cooked in a lemon wine sauce with garlic, mushrooms, capers, bacon and artichoke hearts.
Ingredients
- ⅓ cups Flour
- ⅓ cups Panko Bread Crumbs
- ⅓ cups Italian Bread Crumbs
- ½ teaspoons Basil
- 1 teaspoon Oregano
- 2 Tablespoons Parmesan Cheese
- 1 Egg
- 2 Tablespoons Milk
- 2 Large Chicken Breasts Split In Half Lengthwise To Create 4 Thinner Breast Pieces
- 2 Tablespoons Olive Oil, Divided
- 2 Tablespoons Butter, Divided
- 8 ounces, weight Button Mushrooms, Sliced
- 2 cloves (Large) Garlic, Minced
- 4 slices Bacon, Cooked Crisp And Chopped
- ⅔ cups Quartered Artichokes
- 3 Tablespoons Capers
- 2 Tablespoons Lemon Juice
- ½ cups Dry White Wine
- ½ cups Chicken Broth
Preparation
Place flour into a shallow plate.
Combine panko breadcrumbs, Italian breadcrumbs, basil, oregano and Parmesan on separate shallow plate.
Mix egg and milk in wide shallow bowl.
Dip each piece of chicken in flour, in egg mixture and then in the bread crumb mixture.
Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet. Cook chicken until golden brown. Remove chicken and place uncovered on ovenproof plate. Put in oven at 250ºF.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in same skillet on medium. Add mushrooms and cook until golden brown, 5–7 minutes. Add garlic and cook 1 additional minute.
Add cooked chopped bacon, quartered artichoke hearts, and capers. Add wine and lemon juice and allow to cook down by about half. Add chicken broth. Add chicken back to the pan and simmer for 2–3 minutes. Spoon sauce over chicken breasts and serve.
