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Chicken scallopine with verjuice, capers and asparagus Recipes
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Recipe Name : Chicken scallopine with verjuice, capers and asparagus
Country : United States
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Category : Home > Seafood > Scallops
Chef : Cynthia Black
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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

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.

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