Chicken scaloppine with sage and lemon is a simple main course and refined, perfect for a lunch or dinner that’s light yet full of flavor.
Thanks to its quick preparation and easily accessible ingredients, scaloppine are ideal for those with little time who still want a tasty but light dish.
Serve them with a light side dish or just some plain rice.
You can also prepare them a bit in advance and heat them up at the moment so you can enjoy dinner without spending the evening at the stove!
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And speaking of chicken, you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 chicken breast (about 1.75 lbs)
- 1 lemon (juice and zest)
- A few leaves sage
- to taste flour
- 1 oz butter
- 1 tbsp extra virgin olive oil
- Half cup white wine
- to taste salt
- to taste black pepper
Tools
- Skillet
- Meat Tenderizer
- Citrus Juicer
- Grater
Steps
First, slice the chicken breast to create scaloppine. If necessary, flatten them with a meat tenderizer to get an even thickness.
Flour them and shake off the excess flour.
In a large skillet, heat the butter with the extra virgin olive oil over medium heat. Add the sage leaves and let them fry for a minute until they release their aroma.
Place the chicken scaloppine in the skillet and cook them for 3-4 minutes on each side until golden brown. Season with salt and pepper during cooking.
Deglaze with a bit of white wine and let the alcohol evaporate.
Once cooked, add the lemon juice and grated zest to the skillet. Let it cook for another minute, mixing well so the chicken absorbs the flavors.
Cooking scaloppine
Cooking scaloppine
Remove the scaloppine from the skillet and serve them hot, garnished with sage leaves and optionally with a slice of lemon for decoration.
Enjoy your meal.
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Storage and Tips…
Store in a container with a lid.
Consume within 2/3 days.
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