Ingredients for Belinda's Version Of Carino's Chicken Scaloppini
- 2 tbsp fresh lemon juice
- 1/2 cup dry white wine
- Heavy Cream
- 2 tbsp butter
- 4 chicken breasts, pounded thin
- 2 tbsp olive oil
- Flour
- Cooked Bacon
- Roma Tomatoes
- 1/2 cup chopped onion
- Thin Spaghetti, for serving
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- salt to taste
- pepper to taste
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp capers, drained
- 1/4 cup grated Parmesan cheese
- fresh parsley for garnish (optional)
- rice, for serving (optional)
- mashed potatoes, for serving (optional)
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How to Make Belinda's Version Of Carino's Chicken Scaloppini
- Pound chicken breasts to 1/4-inch thickness.
- Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- In a large skillet, heat olive oil over medium-high heat.
- Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- Add butter to the skillet and melt.
- Add chopped onions and cook until softened, about 3-5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
- Stir in lemon juice, capers, and Parmesan cheese.
- Bring sauce to a simmer and cook until slightly thickened, about 2-3 minutes.
- Return chicken to the skillet and coat with sauce.
- Serve immediately over pasta, rice, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
6g
Fat
198g
Carbs
16g
