Soft and creamy chicken scaloppine with white wine, a quick recipe to prepare pan-fried chicken breast in no time, a tasty variation of breaded chicken breast with almonds that everyone will love. You can coat the meat in flour or cornstarch, using the latter you’ll get a gluten-free chicken main course.
These are chicken breasts cooked without using broth so they can be prepared even at the last minute, an ideal last-minute dinner recipe for family meals that everyone will surely love.
For this recipe, use medium-thick chicken slices (not too thin nor too thick) and if you want you can also make the dish in strip form, just cut the chicken into small pieces and follow the usual procedure.
Let’s see together how to prepare these super creamy scaloppine with white wine, let me know if you liked them and see you next time!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 298.58 (Kcal)
- Carbohydrates 10.01 (g) of which sugars 0.28 (g)
- Proteins 30.54 (g)
- Fat 11.70 (g) of which saturated 7.21 (g)of which unsaturated 4.50 (g)
- Fibers 1.87 (g)
- Sodium 723.62 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs chicken breasts
- 7 tbsp flour (or cornstarch)
- 3.5 tbsp butter
- 1 glass white wine
- to taste salt
- to taste pepper
- 1 bunch chopped parsley
Tools
- Pan
- Dish
Recipe
Quick and super creamy white wine scaloppine!
Place the flour on a flat plate and dredge the chicken slices, pass them twice so that the flour sticks well, this step is important to get creamy scaloppine.
In a non-stick pan melt the butter, then place the meat and brown the slices for about ten minutes on each side.At this point, pour the white wine, let it evaporate, salt and pepper, continue cooking for another 10 minutes and thicken the sauce to your liking.
If you want to make the dish more fragrant and pleasant to see, sprinkle each slice with finely chopped parsley. Your chicken scaloppine with white wine are now ready to be served at the table, creamy and delicious. Enjoy your meal!
Storage and Tips
Storage: chicken scaloppine with white wine are best freshly made. If you have any leftovers, you can store them in the refrigerator in an airtight container for 1-2 days maximum.
Tips: try this recipe also with veal or pork slices.
If you use cornstarch instead of flour it will become a recipe suitable for gluten-intolerant people.
