CHICKEN SCALOPPINE WITH LEMON AND SPINACH

 America’s most popular “meat” is Chicken, I know, it’s poultry not meat.  I just hate the proper culinary term for those types of foods, “PROTEINS”…it sounds so…sterile.  I chose to keep a very clean kitchen but not refer to it in laboratory terms.  So what about SCALOPPINE?  Did you spellcheck me?  Are you saying it’s SCALLOPINI? Well, we are both right..SCALLOPINI is the English spelling of the Italian word SCALOPPINE. And a Scaloppine is not a dish with a prescribed recipe, it’s a word that refers to how a particular piece of meat is cut.  Definied, it’s a thinly sliced piece of Veal, Beef, Pork or Chicken.  If you were in Italy most likely you would find Veal most often, but today’s Italy serves lots of Turkey scaloppine as well.  Chicken’s popularity is a very American tradition. Don’t get into the “which is best” because that is completely based on what YOU like best.  My preference is Veal, but Chicken is so versatile and well loved that I’m going to give you a recipe that’s full of flavor and the chicken cutlets work well with it.  The family wanted pasta with this, not me.  I used Farfalle, went nicely with it, but I prefer entrees like this paired with potatoes. Olive Oil Roasted Potatoes with salt, pepper, garlic, and fresh Rosemary.  So there are you choices…let the cooking games begin!

SERVES: 4                                         TIME: 1 1/2  HOURS
1 LEMON, JUICED AND SEEDED
4 THINLY POUNDED (NO THICKER THAN 1/4 INCH) CHICKEN CUTLETS
KOSHER SALT, FRESH GROUND BLACKPEPPER
1/2 CUP SIFTED FLOUR
5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
2 GARLIC CLOVES, SLICED
1 TSP. FINELY MINCED FRESH ROSEMARY—-NOT DRIED
1 TSP. FINELY MINCED FRESH ITALIAN FLAT LEAF PARSLEY
1/4 CUP VERMOUTH OR WHITE WINE
1/4 CUP LOW SODIUM FAT FREE CHICKEN STOCK
4 THIN LEMON SLICES
2 CUPS CHOPPED FRESH SPINACH

 

In a stainless steel bowl, which 1 tbs. of the Lemon Juice, 1 sliced clove of garlic, 1 tbs. oliveoil, 1/4 tsp. salt and 1/8 tsp. pepper and coat the chicken with this.  Let this marinade no more than one hour, tightly covered in a cool area or the fridge.

In a large nonstick pan heat 2 tbs. of the oil.  Dredge the chicken in the flour, shaking off the excess and saute’ till nicely browned on both sides.  Takes about 6 minutes total. Remove the sauteed chicken to a platter and tent it with aluminum foil.  Add another tablespoon of oil to the pan, then the garlic, rosemary, a bit of salt and pepper…let this cook for about 2 minutes, then add the wine/vermouth, the 1/2 the lemon juice, bring to a boil, then add the stock. Add the spinach and reduce the flame.  Add a little more salt and pepper.  Let this cook for about 8 minutes, then add the chicken back into the pan.  Cook for 5 minutes. Finish but adding the butter, swirl this around in the pan, add the parsley and top each scaloppine with a lemon slice and some of the pan juices…drizzle the remaining lemon over the top along with a sprinkle of salt and pepper to taste.

Serve the chicken on top of a bed of the Spinach.  Delicious.  Happy Cooking!!

 

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