Chicken Scaloppine with Sweet and Sour Cherry Tomatoes is a really easy and quick dinner to make. Few ingredients and a truly excellent result that will certainly tantalize your taste buds, thanks to that delicate sweet and sour flavor. I recommend having the chicken breast slices cut thickly, otherwise, they risk drying out too much. If you can’t find or don’t like yellow cherry tomatoes, feel free to use red ones, or both to make the dish more colorful.
If you like chicken breast, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs chicken breast
- to taste type 2 flour
- 12 oz yellow cherry tomatoes
- 2 fresh scallions
- 1/4 cup white wine vinegar
- 3 tbsps brown sugar
- to taste fresh parsley
- to taste salt and pepper
Tools
- 1 Skillet non-stick
- 1 Cutting board
- 1 Knife
Preparation
Let’s start preparing this recipe by taking the chicken breast out of the fridge at least an hour before cooking. This way, it will reach room temperature and won’t be shocked by the hot skillet. Meanwhile, wash and dry the fresh scallion, yellow cherry tomatoes, and parsley. Slice the first and chop the parsley with a sharp knife.
In a small bowl, pour the vinegar, sugar, and mix until it is almost completely dissolved.
Pat the chicken breast slices with paper towels to remove all residual moisture and flour them. In a non-stick skillet, pour the extra virgin olive oil, add the scallion, place the meat on top, and brown over high heat.
Deglaze with vinegar and immediately add the cherry tomatoes, keeping the heat high. At this point, you can season with salt and pepper to taste.
Once cooked, place the scaloppine on a serving dish and sprinkle with fresh chopped parsley.
Serve our Chicken Scaloppine with Sweet and Sour Cherry Tomatoes immediately, piping hot, but they will also be delicious at room temperature.
Tips
The sweet and sour scaloppine can be stored in the refrigerator for at least two days. However, place them inside an airtight container, preferably glass or ceramic. Avoid plastic as it releases toxic substances.
We can also freeze them, but always remember to defrost in the refrigerator and never at room temperature to avoid unpleasant food poisoning.
If possible, reheat them in a microwave rather than in a water bath or oven because this way they will be just cooked, not losing their liquids.
