Twisted Chicken Scallopini

READY IN: 30mins
Recipe by diner524

This is a twist on the traditional chicken scallopini. Rather than lemon juice, this uses blood orange and lime juices and shallots in place of the normal garlic. My family just loved this version. Serve over pasta of your choice and salad or green beans and garlic bread.

Top Review by IngridH

We absolutely LOVED this! I didn't have blood orange, so I just used a regular orange, but what a wonderful sauce. It was tangy, creamy, and very rich tasting. A perfect accompaniment for the tender, juicy chicken. Every last bite was eaten, even after we all agreed that we were full. We served simple rice and vegetables on the side, which was perfect- all of us drizzled the sauce over our rice, so we could enjoy every last bit. Thanks for a great meal!

Ingredients Nutrition

Directions

  1. Cut blood orange in half and set aside.
  2. Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat.
  3. Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again.
  4. Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden.
  5. Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.

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