The light chicken scallops with white wine are a simple and quick meat dish.
For my light chicken scallops with white wine I used thinly sliced yellow chicken breast and a light breading made from whole wheat semolina or whole wheat flour or low glycemic index flour – low glycemic index preparation Molino Spadoni made from type 1 flour and resistant starch, rich in fibers and proteins.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
– without butter.
Besides the fact that I don’t eat butter, this animal-based seasoning is not recommended in cases of hyperglycemia, prediabetes and diabetes.
Fats can cause a blood sugar spike several hours after the meal, which can mean normal blood sugar levels 2 hours after eating but a glycemic peak 4-6 or even 8 hours later, check your response.
Replace butter with extra virgin olive oil added raw.
Tasty, light, and super tender.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- chicken breast (thinly sliced yellow)
- as needed low glycemic index flour (or whole wheat flour or whole wheat semolina)
- 1 pinch herb and spice mix for roast
- 1 pinch salt
- 1 pinch mixed ground pepper (with grinder)
- as needed white wine (or lemon or orange juice)
- as needed chopped parsley
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Strainer
- 1 Pan large non-stick
Preparation
1. Store the raw chicken in a sealed container with plastic wrap, in the lowest and coldest part of the refrigerator at a maximum temperature of 41°F and avoid its juices dripping onto other foods.
2. Do not wash raw chicken: you might spread germs through water splashes.
3. After handling chicken, thoroughly wash utensils, surfaces, and hands with hot water and soap to avoid cross-contamination.
4. Cook the chicken well: check by cutting into the thickest part that the meat is not pink and juices are clear.I used thinly sliced yellow chicken breast.
Take the chicken out of the fridge an hour before to bring it to room temperature.
In a plate, pour:
– whole wheat semolina or whole wheat flour or a low glycemic index flour sifted with a strainer and add the bran that doesn’t pass through;
– a mix of herbs and spices for roast;
and mix.Flour the chicken slices on both sides.
Heat a large non-stick pan without oil, place the chicken slices without overlapping them, brown for a couple of minutes then turn them.
Season with a pinch of salt and grind the pepper.If cooking for children or if you prefer to avoid wine in cooking, you can replace it with lemon or orange juice.
Splash the floured chicken slices with white wine ensuring that the slices are moist and no dry flour remains.
Continue cooking until the liquid is completely evaporated and the chicken scallops become golden.Plate.
Grind some more pepper, add some chopped parsley and drizzle with a little extra virgin olive oil.Your light chicken scallops with white wine are ready.
Enjoy your meal!
Variations
Instead of chicken, you can use turkey breast.
If cooking for children or prefer to avoid wine in cooking, you can replace it with lemon or orange juice.
FAQ (Frequently Asked Questions)
Can I make the scallops without wine?
If cooking for children or prefer to avoid wine in cooking, you can replace it with lemon or orange juice.
All great ingredients to give softness and flavor to the chicken.
