Breast of Chicken Scala

READY IN: 1hr
Recipe by jenpalombi

This was one of the first recipes I learned to make and it has been a staple in our household for years. The chicken always turns out juicy and tender! 6 ww points per serving for those who keep track.

Top Review by Soxfan

So yummy! I didn't flour the chicken either. Only simmered for 20 minutes and turned twice in the sauce then I removed chicken and made a slurry with warm water and flour to thicken the sauce. I returned the chicken to the sauce for 5 more minutes then served with steamed carrots and baked potatoes. Not fussy-very easy and tasty. Everyone in the family ate it too-thank you.

Ingredients Nutrition

Directions

  1. Dredge each chicken breast in flour.
  2. Melt butter in large saute pan. Add chicken and saute until golden brown on each side.
  3. Add consomme. Reduce heat to low, cover and simmer for 45 minutes.
  4. Stir in sour cream, salt and pepper. Simmer 10 minutes longer.
  5. Serve each breast with a drizzle of the sauce.
  6. (Note: the sauce will be thin, like au jus. If you prefer a gravy-like consistency, add a little flour and whisk until thickened).

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