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    You are in: Home / Recipes / Easy Chicken Scaloppine Recipe
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    Easy Chicken Scaloppine

    Average Rating:

    3 Total Reviews

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    • on August 14, 2008

      Not issuing an official rating, because I didn't follow the directions in the end and don't know how that would've turned out. Instead, I made roasted garlic mashed potatoes to serve it on, I didn't cut the chicken in half (though I did remove the tenders and cook them separately), and I mixed the veggies (shallots as well as red onion) in the balsamic sauce after coating the chicken with it. Normally, I would have doubled the balsamic, but I only had 1/4 c, so I used chicken broth for extra liquid. Next time, I'll make sure I have enough vinegar. I can't say I thought this was as good as my last recipe (4000 miles away in a box), but it'll do for now. Thanks!

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    • on May 12, 2005

      My family loved this recipe. I used about 1 Tbls Balsamic vinegar and added about 3/4 cup chicken broth. I thickened the sauce. Next time I will double the sauce mixture and pour it all over the pasta. I served Baked Corn Casserole #36673, it was outstanding, but it really did not go with this meal. Next time I will make this with grilled chicken.

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    • on May 04, 2005

      Oh Man ,Oh Man, this is so DELICIOUS. What a lovely, tasty way to make chicken. I used Balasmic vinegar, making it just like the recipe stated but cut the recipe down for 2. The sage and the Vinegar gives the chicken such a yummy flavor. The chicken would be very good just served with other vegetables to cut down on the carbs. I will be making this again & again for guest. Thank you so much for posting this recipe.

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    Nutritional Facts for Easy Chicken Scaloppine

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 507.4
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 3.3 g
    Cholesterol 76.0 mg
    Sodium 250.0 mg
    Total Carbohydrate 58.8 g
    Dietary Fiber 3.2 g
    Sugars 2.8 g
    Protein 38.7 g


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