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Chicken scallopine with verjuice, capers and asparagus Recipes
Prep Time
10
Minutes
Total Time
15
Minutes
Makes
4
Servings
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Recipe Name : Chicken scallopine with verjuice, capers and asparagus
Country : United States
Rating :
Category : Home > Seafood > Scallops
Chef : Cynthia Black
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INGREDIENTS


4 (about 800g) chicken breast fillets
2 tbs olive oil
2 garlic cloves, crushed
1/3 cup (80ml) verjuice
1 cup (250ml) chicken stock
1 1/2 tbs small capers, drained
60g soft butter, chopped
2 tbs chopped chives
12 (about 650g) chat (baby coliban) potatoes
1 1/2 bunches asparagus, trimmed
DIRECTION


Use a sharp knife to slice each chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1cm thick. Repeat with remaining fillets.

Season chicken with salt and pepper. Heat the oil in a large heavy-based frying pan over high heat. Add half the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.

Add the garlic to pan and cook, stirring, for 30 seconds or until aromatic. Add the verjuice and cook, stirring, for 2 minutes or until reduced by half. Add the stock and capers and cook, stirring occasionally, for 3-4 minutes or until reduced by half and thickened slightly. Remove pan from heat and stir in butter and chives.

Meanwhile, cook potatoes in a medium saucepan of boiling water for 7 minutes or until potatoes are almost tender. Add the asparagus and cook for 1-2 minutes or until asparagus is tender. Drain well. Add chicken, potatoes and asparagus to sauce, toss to coat. Divide between serving plates and drizzle with extra sauce.
NOTE:

Verjuice literally means 'green juice' and is the unfermented juice of unripe grapes.
SOURCE:

http://www.taste.com.au/recipes/18682/chicken+scallopine+with+verjuice+capers+and+asparagus